Escarole And Beans Soup Recipe

Escarole and beans, also called greens and beans, is a classic Italian soup, much like Italian wedding soup, that is served as a side dish or appetizer. It is a comfort soup mainly prepared with leafy green escarole, white cannellini beans, garlic, chicken broth, and a handsome seasoning of salt, pepper, and parmesan cheese. 

Escarole soup has a special place in my heart. I grew up in an Italian household, where my mom made this soup on rotation, especially on cold days. The Italian name is Scarola e Fagioli (beans and greens recipe), and it is most commonly known as peasant food in south Italy. It is usually served with meatballs, pasta, and nice crusty bread. I like crusty bread the best!

What is Escarole?

Escarole is a green leafy vegetable that most likely resembles romaine lettuce and belongs to radicchio and endive from the chicory genus. The leaves are slightly bitter but less bitter than their other family species. The leaves at the bottom are lighter, and the upper leaves are darker green. The lighter leaves are milder, while the darker green leaves are slightly bitter and tougher. All the leaves are edible; we can balance the flavors with proper seasonings. The soup tastes the best with escarole.

Why Will You Love the Beans and Greens Recipe

• Simple and Comfort Food: Escarole bean soup is a comforting soup prepared with simple ingredients. It has been my favorite soup throughout the week. 
• Packed with Nutrition: This beans and greens recipe is not just delicious but also packed with nutrients. The soup has a lot of protein, fiber, and healthy vitamins. 
• Nostalgic Italiano Soup: The beans and greens soup reminds me of my childhood and brings back nostalgia. It’s great to make this at home to keep the family tradition alive. 

Ingredients for Escarole Soup Recipe

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• Escarole: Take 1 pound of leafy green escarole and cut it into hearty bite-sized pieces. Escarole is the star ingredient of this soup. There is no substation for this one. It is not difficult to handle the escarole; wash and rinse the leaves completely, as they may contain some dirt. Run the pieces through water several times until they are completely dirt-free. 
• Olive Oil: One tablespoon is enough to sauté the garlic. If you like it more tender, you can use two tablespoons. 
• Garlic: Chop the 7 garlic cloves for the soup. I am a little garlicky, and this soup is incomplete without garlic, so I like fragrant soup with a lot of garlic. It’s so delish!
• Chicken Broth: Make 3 cups of low-sodium chicken broth. If you like it vegan, swap it for vegetable stock, which fits perfectly into every diet. 
• Dried oregano: The flavor and aroma of oregano are majestic in escarole and bean soup. One teaspoon is fine. 
• Cannellini Beans: Cannellini beans are soft white beans rich in protein. Take one 15-ounce can of cannellini beans. Most recipes ask to drain the canned beans, but for the beans and greens recipe, I advise against draining the can as the starchy base of cannellini beans helps thicken the soup and flavors. Substitutes for cannellini beans are Great Northern beans, kidney beans, or white navy beans. 
• Seasonings: Sea salt (2 tsp), black pepper (1 tsp), and red pepper flakes (1 tsp). 
• Parmesan: Take super grated parmesan cheese as a topping for the soup to get the extra flavor. 

Instructions

1.Prepare the Ingredients

Wash the escarole thoroughly, as it contains dirt, and let it rise in a salad spinner or basket. Remove the end part of the escarole and cut it into ribbons. Run your knife in the opposite direction to give the ribbon bite-sized pieces. Take a can of Cannellini beans that have not been drained. 

2.Sauté the Garlic

Heat the olive oil in a large pot on medium heat. I love to make it in a Dutch oven. Add the chopped garlic, salt, and chili flakes. You can skip the red chili if you don’t like the smoky flavor. 

3.Add Escarole, Seasonings, and Broth

Once the garlic is fragrant (definitely not burned), add bite-sized pieces and season them with a pinch of salt, black pepper, and dried oregano.  Add half the cup of the chicken broth and stir. Cover the cooking pot or Dutch oven with a lid and let it simmer for about 5 minutes. The purpose of the summer is to allow the escarole to wilt down and turn it into lovely, tender, vibrant greens. You can reciprocate chicken broth with vegetable stock to make it completely vegan.

4.Add the Canned Cannellini Beans

Add the canned Cannellini beans (soft white beans) without draining their starchy liquid. The starchy liquid helps the soup thicken and adds an extra layer of flavor.  

5.The Final Procedure

Add the remaining broth to the soup mixture and give it a nice last stir. Increase the heat from medium-low to medium-high to let the soup boil and simmer for the last time. Let it lightly simmer again for 7 to 10 minutes or until you get your desired consistency of greens and beans. Taste salt and pepper and adjust according to your taste. I like finishing it with grated parmesan and stirring it to get the creamy, delicious soup base. Turn the heat off and dish it out in a soup bowl.

Enjoy this hearty comfort food. (I would love to add an extra parmesan and red chili flake; as you know, I am, um, extra like that.) 

Serving Suggestions

I like serving this escarole and beans soup with crusty bread, sourdough bread, or sausages.

Expert Tips

• The secret ingredient to the soup is garlic, so add as many chopped garlic cloves as you like. 
• The other method of making this soup is adding tomato paste, which is also delicious. 
• Please don’t throw the starchy base of cannellini beans because it helps the soup to thicken. 
• The soup fits many diets, but if you want to make it vegan, use veggies instead of chicken stock. 

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