Reviewed: Jan. 9, 2012

Very simple and satisfying soup. I added some Mrs.Dash seasoning in place of the adobo seasoning. I will be eating this for lunch this week, I think I will be satisfied!

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Nov. 22, 2011

Perhaps it would have been better with the adobe, which we opted not to use because of my dad's low-sodium dietary restriction. I ended up having to add several herbs to make it palatable because it seemed bland.

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Reviewer:

SHELLSBUD

Cooking Level: Intermediate

Living In: Havelock, North Carolina, USA

Reviewed: Feb. 7, 2011

escarole and white bean soup is my absolute favorite. I finally have a recipe that can compare to the one at the only restaurant where i like it!

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Reviewer:

vivisailor

Cooking Level: Professional

Living In: New York, New York, USA

Reviewed: Feb. 4, 2011

My husband and I love this soup...however, we like it with more broth so I use one large 48 oz. can and 1 small 14.5 oz. can of chicken broth. I also made it the first time with navy beans, then tried cannellini beans because the store was out of the navy beans..we seem to like the cannellini beans a bit more. Also, I use one head of escarole that I wash, then rip..no measuring or chopping (it just makes this recipe easier than it already is). I then simmer to perfection for 30 minutes covered..YUM!

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Reviewer:

Sue S

Reviewed: Nov. 21, 2010

I made this soup at my job and it sold out super fast

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Reviewer:

Patty

Reviewed: Nov. 10, 2010

I pinched the sausage into small pieces before baking them, which takes some of the fat out of frying them before adding them to the soup. I also would suggest adding raw egg during the last few minutes of cooking. Don't stir, but allow the egg to cook in large clumps. This is how my Italian Grandmother served it, with grated or shredded parm on top!

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Reviewer:

Erica

Reviewed: Nov. 2, 2010

Great for a quick, tasty lunch!!

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Reviewer:

FUNNYFARM319

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Cooking Level: Expert

Home Town: Cedar Hill, Texas, USA

Reviewed: Jun. 10, 2010

Awesome soup. I only used 1 can of beans and added about 1/2 tsp red pepper flakes and cut up chicken apple sausage. I also added little more broth as I wanted little more broth.

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Reviewer:

peppermint

Cooking Level: Expert

Reviewed: Mar. 31, 2010

This soup is delicious, much more flavorful than I expected it to be. I made it exactly to the recipe except I used white northern beans instead of navy and left out the adobo seasoning. I have no idea how allrecipes.com calculates this at 226 calories per serving. Chicken broth is 10 cal/serving and beans are 80 cal/serving. Add onions, garlic, and escarole - nothing else - so where do all the other calories come from? I'm calling this a 120-calorie bowl of soup, max. That makes it taste even better! :)

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Reviewer:

GA law dawg

Reviewed: Mar. 18, 2010

this was so incredibly good i can hardly find words for it! i only changed it slightly, and used vegetable stock (i'm vegetarian), and only used 3 cups (i like stuff like this thick and stodgy)---it was delicious, and filling; this will be a once-a-week dish for me!!! thank you so much!

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