By Mayo Clinic Staff

Dietitian's tip:

Escarole is a member of the endive family. It's less bitter than kale or chard, and it's high in folate, fiber, and vitamins A and K.

Number of servings

Serves 4


  1. 2 teaspoons olive oil
  2. 2 cups diced onions
  3. 2 teaspoons chopped garlic
  4. 2 teaspoons chopped fresh sage
  5. 2 cups vegetable stock
  6. 2 cups drained cannellini beans
  7. 1/2 cup sun-dried tomatoes
  8. 4 cups escarole, stacked, rolled and cut vertically into uniform strips
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon ground black pepper


In a large pot over medium heat, heat the oil. Add the onion, garlic and sage. Cook for 5 minutes or until onions are translucent. Add the vegetable stock, beans and tomatoes to the pot. Simmer for 20 to 30 minutes.

Transfer two-thirds of the soup to a blender or food processor and process until pureed. Stir puree back into the pot. Add the escarole, salt and pepper. Cook until escarole is wilted, about 2 minutes.

Nutritional analysis per serving

Serving size: 8 ounces

  • Calories 203
  • Total fat 4 g
  • Saturated fat 0 g
  • Trans fat 0 g
  • Monounsaturated fat 3 g
  • Cholesterol 0 mg
  • Sodium 603 mg
  • Total carbohydrate 32 g
  • Dietary fiber 10 g
  • Total sugars 6 g
  • Protein 10 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

Feb. 23, 2018