Recipe description
July 25, 2026
White bean and escarole soup
Cozy white bean and escarole soup for gentle digestion and fiber.
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- High fiber from white beans and escarole supports gut health.
- Diverse plant ingredients (beans, greens, onions, garlic, herbs) and olive oil add polyphenols.
- Balanced with protein, healthy fats, and gentle simmer for digestion-friendly flavors.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bean, white
2
cup
Endive
1
bowl
Onion
1
piece
Garlic
2
clove
Oil, olive
2
tablespoon
Vegetable broth
4
cup
Thyme
1
teaspoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Rinse and drain the white beans. If using dried beans, soak overnight and cook until tender before proceeding.
2
Chop the onion and garlic finely. Heat olive oil in a large pot over medium heat and sauté the onion and garlic until soft and fragrant.
3
Add the chopped escarole to the pot and cook until wilted, stirring occasionally.
4
Pour in the vegetable broth and add the cooked white beans. Stir in thyme, salt, and black pepper.
5
Bring the soup to a gentle simmer and cook for 20-25 minutes to allow flavors to meld. Adjust seasoning to taste.
6
Serve warm, optionally with a drizzle of olive oil or a sprinkle of fresh herbs.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
18 g
Protein
52 g
Carbohydrates
11 g
Fiber
8 g
Sugar
16 g
Fat
2 g
Saturated fat
2.9 g
Salt
FAQ
Is this soup vegan?
Yes. It uses plant-based ingredients and vegetable stock; no animal products.
Is it gluten-free?
Yes, as written it is gluten-free if you use a gluten-free vegetable stock and check labels.
Can I use dried beans instead of canned beans?
Yes. Soak dried beans and cook until tender before adding, or use canned beans as in the recipe.
How long should I simmer it?
About 20–25 minutes after adding the broth and beans to meld the flavors; adjust to taste.
How should I store leftovers?
Refrigerate in an airtight container for 3–4 days; you can freeze for up to 3 months.
Can I freeze the soup?
Yes, leftovers freeze well; thaw before reheating.
How can I increase fiber or add more vegetables?
Add more white beans or greens, or include additional fiber-rich vegetables like carrots or celery.
How should I serve it?
Warm, with a drizzle of olive oil or fresh herbs; pairs well with whole grains or a simple salad.
Can I swap the greens for something else?
Yes, escarole can be substituted with other greens like kale or spinach.
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