- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Serving: 4 People
- Calories: 3457 kcal
- Carbohydrate Content: 305.48 g
- Cholesterol Content: 410 mg
- Fat Content: 140.56 g
- Fiber Content: 85.3 g
- Protein Content: 252.86 g
- Saturated Fat Content: 28.618 g
- Serving Size: 1
- Sodium Content: 7689 mg
- Sugar Content: 24.05 g
- Trans Fat Content: 0.032 g
Escarole, White Bean and Turkey Soup
Delicious turkey soup made with escarole, white beans, and turkey stock. This soup is easy and can be ready in just 40 minutes. Here is the complete recipe to make the Escarole, White Bean, and Turkey Soup. Make this soup for your Thanksgiving celebrations and enjoy the festival.
Ingredients of Escarole, White Bean and Turkey Soup Recipe
- Baguette - 5 Slices
- Olive oil - 5 Tablespoons
- Minced garlic cloves - 4
- Diced onion - 1
- Chopped carrots - 2
- Shredded head escarole - 1
- Rosemary - 1 Spring
- Salt - 1 Teaspoon
- Pepper to taste
- Turkey stock - 4 Cups
- Turkey - 2 Cups
- Fresh basil for garnishing - 2 Tablespoons
- White beans - 2 Cups
How to Make Escarole, White Bean and Turkey Soup
Step 1: Preheat the oven to 190 °C.
Step 2: Brush the baguette with olive oil and put it on the baking sheet and bake it till it turns golden brown.
Step 3: Now, cut the garlic clove in half and spread on toast. Set it aside.
Step 4: Take a large pot and heat remaining olive oil over MEDIUM heat. Now, add carrots and onion to it and cook it for 4-5 minutes, stirring occasionally. Then add minced garlic and cook for few more minutes.
Step 5: Now, add the escarole into the pot and again cook it until the escarole wilts.
Step 6: Stir in the beans, salt, pepper, turkey broth, rosemary let it boil.
Step 7: then reduce the heat and simmer for 10-15 minutes.
Step 8: Now, add the turkey into the soup and simmer it for 5-10 minutes.
Step 9: Add one toast to each bowl and ladle the soup over it.
Step 10: Garnish the soup with chopped basil and serve hot.