Escarole, Fennel, & White Bean Soup

by Jillian on December 29, 2011 · 3 comments

I woke up feeling under the weather today. I attribute it to my eating and (non) workout habits lately. The more I read and listen to the IIN lectures, I realize how these things can affect me. I have not been getting all of the nutrients that I am used to. I’ve been eating lots of leftover cookies and skipping gym time. I truly believe that the right diet and exercise can ward off colds and other sicknesses. That being said, I decided that a hearty soup was necessary.

Joe’s mom makes an escarole and bean soup that I love, but on Christmas Eve, she made fennel soup with white beans. I polished off the remainder of it last night. Today, I was craving both soups, so I did what any normal healthy living blogger would do; combine them! I used all of the basic ingredients and came up with the following recipe.

Escarole, Fennel, and White Bean Soup
Prep time: 
Cook time: 
Total time: 

Serves: 6

This soup combines the classic escarole and beans with fennel for extra flavor. The fennel bulb is not used, but can be kept to roast for another meal.
  • 2 tbsp. olive oil
  • 2 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 fennel bulb worth of stems, thinly sliced (do not use bulb)
  • 1 lb. escarole, cleaned and chopped
  • 4 cups low sodium vegetable broth
  • 1 15 oz. can cannelloni beans (you can use dry beans if preferred)
  • salt, to taste
  • ¼ tsp. pepper
  • 1 oz. block of pecorino romano or any hard italian cheese
  • ½ tsp. thyme
  • 1 bay leaf

  1. Heat the olive oil in a large pot over medium heat. Add the garlic and let it cook until fragrant. Add the onion and fennel and cook until softened.
  2. Add in the escarole and cook until wilted. Add a pinch of salt, to taste.
  3. Add the broth, beans, pepper, cheese block, thyme, and bay leaf to the mix. Stir and bring to a boil.
  4. Let simmer for 30 minutes until the fennel is softened.
  5. Remove the bay leaf before serving.

Garnish with red pepper flakes and additional shredded pecorino romano.


I have to say, it doesn’t compare to Joe’s mom’s soup, but it is definitely tasty! She was born in Italy so she has an unfair advantage! I’m only kidding, she is just an awesome cook! This still hit the spot. I think a bit more garlic wouldn’t hurt, so if you are a garlic fan and won’t be kissing anyone after, feel free to throw in an extra clove! Lots of shredded cheese and crusty bread with butter earth balance are also¬†necessities.

Also, the best bowl is the one that gets the chunk of cheese in it!

Tea was my second best friend today.

Green tea kombucha, kicking my immune system back into shape. Served next to some goodies that are doing the exact opposite.

I can’t resist the leftover poinsettia and dark chocolate chocolate chip (heated up in the microwave for maximum gooey-ness) cookies.

Now, surrounding myself with lots of iThings (phone, laptop, pad) and watching tv with unlimited hot tea. Goodnight!

{ 1 comment… read it below or add one }

1 Marilyn December 29, 2011 at 9:16 pm

I hope you feel better soon!


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