Escarole Bean and Garlic Soup

People often overlook the incredible power of good food to promote health.

That’s why I offer this recipe to my Optimal Wellness Center patients — and anyone wanting to improve health the delicious way.

This soup is full of antioxidants, protein, and fiber
6-7 servings


2 heads escarole (1 lb)
¼ cups olive oil
1½ cups diced Spanish onion (1 onion)
1 tbsp minced garlic (3cloves chopped)
¼ tsp red pepper flakes (optional)
3 cups cooked white cannellini beans or 2 16oz cans, drained and rinsed
(you can add 3rd can of beans for more fiber and protein)
2-3 qts chicken or vegetable broth
¼ cup freshly grated Parmesan cheese (optional)
2 tbsp chopped parsley (optional)
1 16oz can diced tomatoes
2-3 large carrots, chopped
4-5 celery sticks, chopped
Salt to taste


  1. Core and wash escarole thoroughly, discarding any bruised or wilted leaves. Cut escarole into ½ inch ribbons, set aside.
  2. Heat soup pot (one with a well fitted lid) add olive oil, garlic, onions, carrots, celery, red pepper flakes and sauté 3-4 minutes into escarole well to coat with oil. Add chicken broth and reduce flame to low, cover and let escarole cook until tender (10-12 minutes).
  3. Add chicken broth and cooked beans. Bring soup to a boil; reduce to a simmer and let cook 12-15 minutes or longer stirring from occasionally. Remove soup from heat and sprinkle with Parmesan cheese and fresh parsley.