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5 from 6 ratings

Ham, White Bean & Escarole Soup

Leftover ham gives this white bean and escarole soup lots of heft and rich flavor. A bit of fresh rosemary and sage give it just the right amount of herby essence.


  • ΒΌ cup extra virgin olive oil, plus more for serving
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 4 packed cups torn escarole, (about 6 ounces)
  • 1 teaspoon minced rosemary
  • 1 teaspoon minced sage
  • 6 cups chicken broth
  • 8 ounces baked ham, shredded, (not thin-sliced deli ham)
  • 15 ounces cannellini beans, rinsed and drained
  • Grated parmesan cheese and crushed red pepper, for serving


  • In a Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 10 minutes. Add the escarole, rosemary, and sage. Cook, stirring, until the escarole is barely wilted, about 3 minutes. Add the broth, ham, and beans. Bring just to a boil, then simmer over low heat until hot, 3 to 5 minutes; season with salt and pepper. Ladle into bowls and serve, passing grated parmesan cheese, crushed red pepper, and olive oil at the table.
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