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Please note: you can not re-heat soups in these jars in a microwave, transfer to a microwaveable bowl and heat.

Rosemary White Bean Soup with Escarole


2 cans Cannellini beans, rinsed
2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, chopped
6 garlic cloves, minced
1 cup dry white wine
1/2 teaspoon salt
1 rosemary sprig
1/2 teaspoon crushed red pepper
6 cups water
7 cups chicken broth (to make a vegetarian version use vegetable broth)
½ small can of tomato paste
6 cups finely chopped Escarole, (1 large bunches) can substitute kale or chard

Splash of Sriracha Sauce
1/2 cup fresh grated Parmesan cheese
gluten-free croutons

Optional:  Quinoa (I use Seeds of Change, or left over rice) and/or cooked shredded chicken


In a large pot or Dutch oven, heat oil over medium low heat. Add onion and carrot and sauté until softened. Add garlic and cook for an additional minute. Increase heat to medium high and stir in wine. Cook until liquid has reduced by half, about 5 or 6 minutes.  Stir in salt, rosemary, and red pepper. Add beans, tomato paste, Sriracha water, and broth. Bring to a boil, then reduce heat and simmer for 1 1/2 hours, or until beans are tender. Add the escarole (and optional ingredients ie: quinoa, rice and/or cooked shredded chicken and cook until it has softened, about 10 minutes. Remove rosemary sprig.