Escarole & Bean Soup


Serves 6

2/3 cup cannelini or other white beans – soaked overnight .
1 head escarole – chopped
1 onion – chopped
2 cloves garlic – chopped
2 stalks celery – sliced thin
2 carrots – sliced thin
1/4 cup olive oil
6 cups vegetable broth (&/or water)
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
Black pepper to taste
Romano cheese, serve on the side


Prep Note: Soak beans overnight.

  1. Drain beans that have soaked overnight and add fresh water to them, making sure there is at least twice as much water as beans.
  2. Bring beans to a boil and then reduce heat and simmer until tender. Drain cooked beans, keeping some of the liquid in case the soup need smore liquid. Note: As the beans cook, proceed to step 3.
  3. Add water to a soup pot to 1/2 full, add salt and bring to a boil. While waiting for the water to come to a boil, coarsely chop the escarole.
  4. When the boiling salted water is ready, add chopped escarole and simmer until it’s tender. When escarole is tender, drain in a colander. Note: The escarole can cook while proceeding to step 5.
  5. Chop onions.
  6. Mince the garlic.
  7. Heat the olive oil over medium heat. Add onion, garlic, celery, and carrots and saute for 5-10 minutes until onions soften.
  8. Add broth and spices and bring soup to a boil.
  9. Add cooked and drained escarole and the drained cooked beans when done. If soup needs more stock, use some of the saved bean cooking liquid. Simmer until ready to serve.
  10. Serve with side of grated romano cheese.