Description
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!
Ingredients
Scale
- 1 lb. escarole, washed, rinsed, and chopped
- 1 tablespoon olive oil, extra virgin
- 7 garlic cloves, peeled and chopped
- 3 cups of low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 can of cannellini beans,15 ounces in a single can
- 2 teaspoon Sea salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 4 tablespoons parmesan cheese for toppings
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.)
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, stew, meal
- Cuisine: Italian