Photo of Pasta soup with cannellini and escarole by WW

Pasta soup with cannellini and escarole

5 - 6
PersonalPoints™ per serving
Total Time
18 min
6 min
12 min


Uncooked pasta

4 oz, ditalini variety, (1/2 cup)

Olive oil

2 tsp(s)

Garlic clove(s)

2 clove(s), large, minced


4 cup(s), packed, chopped

Vegetable broth

6 cup(s)

Dried oregano

½ tsp(s)

Table salt

¼ tsp(s)

Crushed red pepper flakes

¼ tsp(s)

Canned cannellini beans

15½ oz, (white kidney beans) rinsed and drained

Fresh lemon juice

2 tsp(s)

Grated Pecorino Romano cheese

4 tbsp(s)


  1. Cook ditalini according to package directions.
  2. Meanwhile, heat oil in large saucepan over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add escarole and cook, stirring often, until wilted, about 1 minute. Add broth, oregano, salt, and red pepper flakes. Cover and bring to boil. Cook until escarole is tender, about 3 minutes.
  3. Add beans and cook until heated through, about 2 minutes. Stir in ditalini. Remove from heat and stir in lemon juice.
  4. Ladle soup evenly into 4 bowls and sprinkle evenly with pecorino.
  5. Serving size: about 2 cups soup and 1 tablespoon cheese


Instead of escarole, you can use chopped fresh kale, collards, or cabbage in this soup.