Escarole & Bean Soup Recipe
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Thick Escarole & Bean Soup

Thick, creamy and super simple escarole and bean soup is made for those fall and winter days when hot comfort food is much appreciated.
Course: Soup
Cuisine: Italian
Servings: 4



Cook the beans

  • Start by soaking beans in warm water for 6-8 hours or better yet overnight. This will reduce cooking time almost by half. However you can still proceed with preparation if you haven’t soaked the beans in advance.
  • Drain the beans from soaking water and transfer them to a pot with fresh drinking water.
  • Water level should be well above the beans. Add whole garlic cloves and bay leaves.
  • Bring beans to boil, then reduce heat to low and let them simmer for an hour, hour and a half.
  • If you haven’t soaked the beans the process is exactly the same, but beans will need to simmer for 2-3 hours until done.
  • Check on beans occasionally removing the foam and if needed refilling the pot with more BOILING water.

Prepare escarole and country bread

  • Wash, core and chop escarole head in medium size cubes or shred thinly.
  • In a large skillet pan add a generous splash of extra virgin olive oil and a pinch of peperoncino (chili flakes). Add escarole and toss in a pan for a few minutes until it reduces in volume.
  • Preheat oven to 375F. Place bread slices on a sheet pan, drizzle with extra virgin olive oil and oregano and let them brown under the broiler.
  • If you prefer you can also brush them with fresh garlic clove for extra aroma and taste.
  • Once beans are cooked, combine escarole and beans in the pot. Add salt to taste and let simmer for another few minutes. Discard garlic and bay leaves if possible.
  • Serve hot, topped with freshly grated Parmesan cheese.


PRO TIP: Add a pinch of bouillon cube or a spoon of better than bouillon to add more flavor to the veggies and beans.