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Escarole and White Bean Soup

  • Yield: Serves 10
  • Prep Time: 15 minutes
  • Cooking Time: 35 minutes

Escarole and White Bean Soup


  • 1 tbsp Olive oil
  • 1 Large onion, finely chopped
  • 3 Medium carrots, peeled and thinly sliced
  • 2 Celery stalks, finely chopped
  • 1 tbsp Garlic, minced
  • 2 tsp Italian seasoning
  • 14.5 oz Petite diced tomatoes, drained
  • 6 cups Vegetable broth\
  • 1 tbsp Fresh lemon juice
  • 31 oz Canned cannellini beans, rinsed and drained
  • 1 head Escarole, coarsely chopped
  • Shredded Asiago, optional


  1. In a large pot heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 8 minutes or until vegetables soften. Add garlic and seasoning; cook 1 to 2 minutes.
  2. Add tomatoes, broth and lemon juice; bring to boiling. Reduce heat; simmer 15 to 20 minutes, stirring occasionally. Stir in beans; cook 2 minutes. Gradually add escarole; cook and stir 3 minutes or until just wilted.
  3. Ladle soup into bowls, top with Asiago if using, and serve.


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