Photo of Pasta soup with cannellini and escarole by WW

Pasta soup with cannellini and escarole

SmartPoints® value per serving
Total Time
18 min
6 min
12 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 don't have any at the ready, you can use chopped fresh 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), minced


4 cup(s), packed 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 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