TWENTY-MINUTES TO SANITY: Escarole and White Bean Soup

I’m stressed. Deadlines are looming, children are whining, and –oh yeah!— I’ve got to cook dinner. While my first inclination would be to reach for the Chinese takeout menu, a wise voice in the back of my head says: “Stop! You’ll be sorry.” Alas, that preachy voice is right. Eating garbage in the face of stress only makes me feel worse. I’m already anxious, must I be bloated too?

That’s why I am so psyched that I remembered how to make Escarole, White Bean Soup in 20 minutes. It’s healthy, fast, and –if you add chicken sausages—you think you are indulging.

Since I have little time to pontificate, here’s the deal:



3 cups, chicken or vegetable stock

1 Tbsp, olive oil

3 cloves of garlic, finely diced

1 head of escarole (or any other dark leafy green), washed and cut

1 to 2 cans (15 oz) , white beans, drained

1 package of pre-cooked chicken sausage (optional), sliced into ½ inch wafers

Salt and pepper to taste

Parmesan cheese to taste

Cooked whole wheat pasta (optional)


1. Heat stock in large soup pot on medium high heat. (Reduce heat if stock begins to boil)

2. Heat oil in frying pan on medium high heat until glistening, and add garlic. Cook until softened.

3. If using sausage, add meat to frying pan. Cook and stir for about 5 minutes. (Make sure each side gets browned)

4. Add escarole, pushing around so the leaves do not stick to pan. Cover with lid and let cook until wilted. Add escarole and sausage to soup pot.

5. Add drained white beans to soup pot. Add cooked whole wheat pasta (optional)

6. Reduce heat and let soup simmer for 10 minutes.

7. Add salt, pepper and Parmesan. Serve immediately with crusty bread.

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