Photo of Pasta soup with cannellini & escarole by WW

Pasta soup with cannellini & escarole

5 - 7
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
We love the flavor combination of white cannellini beans and hearty greens in our soup recipes. But if you don't like escarole or couldn't find any, you can use chopped fresh stemmed kale, collards, mustard greens, or cabbage instead. The soup also features garlic, dried oregano, a touch of red pepper flakes, and fresh lemon juice for brightness, and is then topped with grated Pecorino Romano cheese right before serving for a luxurious touch at the end. This hearty, delicious soup comes together in less than 20 minutes and is filling enough to eat all on its own for dinner.


Uncooked pasta

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

Olive oil

2 tsp

Garlic clove(s)

2 medium clove(s), finely chopped


4 cup(s), chopped

Fat free reduced sodium vegetable broth

6 cup(s)

Dried oregano

½ tsp

Table salt

¼ tsp

Red pepper flakes

¼ tsp

Canned cannellini beans

15½ oz, (white kidney beans) rinsed and drained

Fresh lemon juice

2 tsp

Grated Pecorino Romano cheese

4 Tbsp


  1. Cook pasta according to package directions.
  2. Meanwhile, in large saucepan, heat oil over medium-high. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add escarole and cook, stirring often, until wilted, about 1 minute. Add broth, oregano, salt, and crushed red pepper. 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 pasta. Remove from heat. Stir in lemon juice. Ladle soup into 4 bowls and sprinkle with cheese.
  4. Serving size: about 2 cups soup and 1 tbsp cheese