White Bean Soup

Makes about 10 cups.


  • 4 cups of escarole, washed and cut into pieces, set aside

To make the soup base you will need:

  • 3 - 4 cloves of garlic, sliced thinly
  • 1/2 cup of onion, chopped
  • 4 cups (32 ounces) of vegetable or chicken broth, preferably organic and low sodium
  • 1 1/2 teaspoon of Bragg Liquid Aminos or 1/4 teaspoon of sea salt
  • 2 tablespoons of dry sherry (optional)
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon ground cumin
  • a pinch of red chili pepper (optional)
  • 1/4 teaspoon garlic powder (not garlic salt)
  • 2 - 3 teaspoons vegetable or chicken flavored base with no MSG, diluted according to directions

Place all the ingredients in a large pot, bring to a boil, cover and reduce to a simmer for 20 minutes.

Next prepare and add:

  • 2 (19 ounce) cans of Cannellini beans with liquid, I use Progresso brand, or you can use any similar white bean.
  • 2 medium size potatoes, peeled and cut into 1/2 inch pieces.

Add the beans and potatoes to the soup base, bring to a boil, cover, reduce to a simmer for about 15 minutes until potatoes are cooked. 

Last...add prepared escarole and continue to simmer for 5 minutes...I personally like the escarole a little on the crispy side. Then taste and correct seasonings.