Italian White Bean Soup With Escarole Combo

READY IN: 50mins
Recipe by catsoplenty

There's other soups like this on here that I've tried and ended up using parts of each of those recipes to make a combination that I like the best. I was attempting to make a copycat of my favorite soup from a great restaurant here in Utica, NY. I think I came really close to what I wanted and am posting it here so as not to lose it but if anyone tries it, I hope you like it as much as we do!

Top Review by frontsight41

I also used a combination of Parmesan and Romano cheese. Overall flavor was good but needed more added salt and pepper. If I were to make this soup again, I would wait until serving to add the cheese, along with a little extra virgin olive oil. Adding the cheese while the soup is still cooking, makes cleaning up the pot a real chore.

Ingredients Nutrition


  1. Saute onion and celery in olive oil till soft. Add garlic and saute another 5 minutes. Add broth and pepper.
  2. Bring to a boil and then simmer 5-10 minutes. Add beans and simmer 10 minutes.
  3. Remove 2 large scoops (about 2 cups) of beans from the pot and set aside.
  4. With a slotted spoon remove the rest of the solids from the broth and puree in food processor. Put the puree and the reserved beans back into the broth.
  5. Put in the escarole and simmer 10-15 minutes. Add the cheese. Stir well.
  6. Add the pasta and cook on low for 10-15 minutes.
  7. Serve with salad and a great crusty garlic bread.
  8. Note: you can use northern beans instead of cannelini and I like to use parmesan/romano cheese for a stronger flavor.

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