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Serving size 6
Prep Time
Total Time


¼ cup extra virgin olive oil1 large onion, chopped1 cup halved cherry tomato½ cup finely chopped celery½ cup finely chopped carrot¼ cup chopped garlic2 tsp Italian seasoning or 1 tablespoon each chopped fresh basil and oregano½ tsp freshly ground pepper28 oz vegetable broth or reduced-sodium chicken broth30 oz cannellini beans, rinsed1 head escarole, chopped½ cup freshly shredded hard Italian cheese, such as Parmesan, Romano or Asiago


Heat oil in a Dutch oven over medium heat. Add onion, tomatoes, celery, carrot, garlic, Italian seasoning and pepper and cook, stirring often, until the vegetables are beginning to soften and the onion is translucent, about 10 minutes. Add broth, bring to a simmer, and cook, stirring often, until the vegetables are tender. Stir in beans and escarole and cook, stirring often, until the escarole is just tender, about 5 minutes. Serve with a sprinkle of cheese.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 281 20%
  • Calories from fat 117 15%
  • Total Fat 13gm 2%
  • Saturated Fat 3gm 32%
  • Monounsaturated Fat 8gm 13%
  • Sodium 759mg
  • Total Carbohydrates 38gm
  • Fiber 12gm
  • Protein 14gm
  • Cholesterol 5mg 12%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Soup, Gluten Free, Healthy, Low Calorie, Cheese, Bean & Legume, Vegetable, Italian, Easy, Fall, Winter

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