Recipes › Soup › Escarole and Bean Soup Recipe

Escarole and Bean Soup Recipe

Recipe by Pedro M. A. Neves

This classic Italian comfort soup combines tender escarole with creamy cannellini beans in a light broth enriched with garlic and olive oil. Minestrone-adjacent yet simpler, it's a staple in Italian home cooking, offering warmth and substance without heaviness. The escarole wilts into the broth while the beans provide protein and earthiness in every spoonful.

Ingredients

• 1 kg (2.2 lbs) fresh escarole, chopped into 2-inch pieces
• 2 cans (800 g total) cannellini beans, drained and rinsed
• 6 cups (1.5 liters) vegetable or chicken broth
• 4 cloves garlic, minced
• 80 ml (1/3 cup) extra virgin olive oil
• 1 medium onion, diced
• 2 medium carrots, diced into small cubes
• 1 celery stalk, diced
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• Crusty bread, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, stirring occasionally for 4-5 minutes until softened and fragrant.

2. Add the minced garlic and red pepper flakes to the pot and cook for 1 minute, stirring constantly to prevent burning.

3. Pour the broth into the pot and bring to a gentle boil over medium-high heat, about 5 minutes.

4. Add the drained cannellini beans to the broth and stir well to distribute evenly. Reduce heat to medium and simmer for 8 minutes.

5. Add the chopped escarole in batches, stirring after each addition to help it wilt into the broth. The soup will appear crowded at first but will settle as the greens cook down, about 10 minutes total.

6. Season with salt and freshly ground black pepper to taste. Simmer for an additional 3-4 minutes to allow flavors to meld.

7. Ladle the soup into bowls and drizzle with a small amount of high-quality olive oil before serving alongside crusty bread.

Substitutions

• Replace escarole with Swiss chard, kale, or spinach (adjust cooking time accordingly for tougher greens)
• Use 500 g cooked dried cannellini beans instead of canned for deeper flavor
• Substitute half the broth with tomato juice for a more robust, slightly tangy version
• Replace vegetable broth with fish stock for a lighter, more delicate flavor profile

Tips

• Do not overcook the escarole; it should remain tender but retain some structure. Add it near the end of cooking to preserve its fresh flavor.
• For extra richness, save a few tablespoons of bean cooking liquid before draining and add it to the soup instead of some broth.
• This soup tastes even better the next day as flavors continue to develop; store in the refrigerator up to 4 days or freeze for 3 months.
• Quality extra virgin olive oil makes a noticeable difference in this simple soup; use a peppery or grassy variety for best results.

Escarole and bean soup is a humble staple throughout southern Italy, particularly in Campania and Calabria, where it represents the resourcefulness of traditional Italian home cooking. The dish relies on inexpensive, accessible ingredients and is often prepared during cooler months when escarole is in season.

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