Escarole and Bean Soup

Here is a real simple yet hardy soup my grandmother and mom used to make. This is a great meal that takes no time to prepare, and with a loaf of crispy Italian or sourdough bread to dunk into the soup, can be your entire meal. Did I say it was healthy? We ate it anyway because we loved it and it tasted so good. You can feed a family of 6 for pennies with this soup. That’s why when you are brought up with parents that went through the depression this meal becomes a staple. Chances are if you grew up in an Italian family you have had this soup before. This is our version. Hope you enjoy it!

Escarole and Bean Soup

  • 1/4 cup extra virgin olive oil
  • 6 whole cloves of garlic, peeled
  • 1 large head of escarole, washed and chopped into bite sized pieces
  • 2 – 32 oz containers of chicken stock
  • 3 – 15.5 oz cans of cannellini beans, drained
  • a 3″ block of Parmesan cheese rind or the cheese itself
  • 1/4 pound of Ditalini pasta or any small soup pasta
  • Salt and pepper to taste

In an 8 quart stock pot add the olive oil and place on medium low heat. Add the whole garlic cloves and allow to cook till tender. Smash the cloves with a fork to distribute the flavor.

Before the garlic burns add the escarole to the pot. Sprinkle with some salt and sauté until the leaves start to wilt, about 5 minutes. Turn up the heat to high and add the two containers of chicken stock. Stir and cover until the stock starts to boil. Once the stock is boiling add the 3 cans of drained cannellini beans and the hunk of Parmesan cheese. Stir and bring back to a boil, then add the pasta. Stir well and allow to cook for 11 more minutes. Add salt and pepper to taste and the soup is ready.


About Peter Bocchieri

Peter was born and raised in Brooklyn, NY and is a second generation Italian-American. He has a degree in Journalism from Long Island University and is an avid photographer, gardener and pet owner. Now that Peter is retired, he is relaxing at his home in North East Pennsylvania and cooking for his sons, Michael and Joseph, family and friends. Peter's passion for food was inspired by his Mother's and Grandmother's cooking, but at the age of 10 Peter felt he could do it better himself, so he did.
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2 Responses to Escarole and Bean Soup

  1. John Racioppo says:

    I know but add some panchetta…..

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