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Turkey, Escarole, and White Bean Soup with Cheesy Croutons

photo: Scott Phillips

Servings: 4

A cross between white bean soup and French onion soup, a bowl makes a hearty meal.


  • Kosher salt
  • 1 cup ditalini or similar small pasta
  • 2 Tbs. olive oil; more as needed
  • 1 large sweet onion, coarsely chopped (about 1-1/3 cups)
  • 5 medium cloves garlic, 4 minced and 1 halved lengthwise
  • 1-1/2 qt. unsalted chicken stock
  • 2 Tbs. Dijon mustard; more to taste
  • Freshly ground black pepper
  • 1 large head escarole (about 1 lb.), cut crosswise into ¼ -inch-thick ribbons (about 6 packed cups)
  • 2 cups diced (1/2 inch) cooked turkey
  • 1 15.5-oz. can cannellini beans, drained and rinsed
  • 1/4 tsp. crushed red pepper flakes
  • 1 baguette
  • 8 slices Swiss cheese
  • Fresh lemon juice
  • 2 tsp. finely chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 980
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 125
  • Sodium (mg): 1370
  • Carbohydrates (g): 107
  • Fiber (g): 11
  • Sugar (g): 4
  • Protein (g): 64


  • Bring a medium pot of well-salted water to a boil, and cook the pasta according to package directions until al dente. Drain and rinse under cold water until cool.
  • Heat the oil in a 4- to 5-quart Dutch oven or other heavy-duty pot over medium heat. Add the onion and cook, stirring occasionally, until soft and just beginning to brown, about 7 minutes. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds.
  • Add the stock, bring to a boil over high heat, then reduce to a simmer. Add the mustard, 1/2 tsp. salt, and 1/4 tsp. pepper, and stir to combine. Add the escarole in batches, waiting until it begins to wilt before adding more. Stir in the turkey, pasta, beans, and pepper flakes. Season to taste with mustard, salt, and pepper. Cover and keep warm.
  • Position a rack 6 to 8 inches from the broiler and heat the broiler on high. Cut four 1/2 -inch-thick slices of baguette on a sharp diagonal. Brush lightly with olive oil, then rub each slice with the garlic halves. Cover each slice of bread with the cheese (2 pieces each), cutting the cheese to fit. Broil until the cheese melts and browns slightly, about 2 minutes.
  • Divide the soup among four bowls and season to taste with lemon juice. Float a crouton on top, sprinkle with the parsley, and serve.


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Reviews (1 review)

  • DisneyBelle | 10/17/2017

    this was a very easy recipe to make and made the whole house smell wonderful. It was not an intricately flavored soup and instead reminded me of a good, soothing home cooked soup like mom used to make.

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