Escarole and White Bean Soup Recipe

Name: Escarole and White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 quarts water; 1 pound dried cannellini beans, soaked overnight and drained; 4 fresh bay leaves; 3 tablespoons extra-virgin olive oil; 1 1/2-pound head green kale or cavolo nero, tough stems removed, leaves washed and coarsely shredded; 12-ounce head escarole, tough stems removed, leaves washed and coarsely shredded; 2 tablespoons kosher salt, plus more as needed; 1/2 cup extra-virgin olive oil, plus more for serving; 10 garlic cloves, sliced; 7 whole dried peperoncini; Grated Grana Padano or Parmigiano-Reggiano, for serving

Servings: persons

6 quarts water
1 pound dried cannellini beans, soaked overnight and drained
4 fresh bay leaves
3 tablespoons extra-virgin olive oil
1 1/2-pound head green kale or cavolo nero, tough stems removed, leaves washed and coarsely shredded
12-ounce head escarole, tough stems removed, leaves washed and coarsely shredded
2 tablespoons kosher salt, plus more as needed
1/2 cup extra-virgin olive oil, plus more for serving
10 garlic cloves, sliced
7 whole dried peperoncini
Grated Grana Padano or Parmigiano-Reggiano, for serving

1
Boil the 6 quarts water with the drained beans and the bay leaves in a large soup pot.
2
Adjust the heat to a rapid simmer, pour in the olive oil, and cook partially covered until the beans are halfway cooked, about 30 minutes.
3
Add the kale, and cook uncovered for an additional 15 minutes.
4
Add the escarole and 2 tablespoons salt, and cook until the beans and greens are tender and the soup has reduced to about 4 quarts, another 20 to 30 minutes.
5
To finish the soup: Heat the 1/2 cup olive oil in a skillet over medium-low heat.
6
Toss in the garlic and peperoncini and cook, stirring occasionally, until garlic is golden and fragrant, about 2 to 3 minutes.
7
(Do not let the garlic or peperoncini burn.)
8
Carefully add a few ladles of soup to the skillet, let simmer a minute or two, then pour the contents of the skillet back into the soup pot.
9
Taste for salt, return the soup to a simmer, and cook another 10 minutes, to blend the flavors.
10
Remove the peperoncini.
11
Serve with a drizzle of olive oil and grated cheese.

900

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 quarts water, 1 pound dried cannellini beans, soaked overnight and drained, 4 fresh bay leaves, 3 tablespoons extra-virgin olive oil, and more.

Yes, Escarole and White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escarole and White Bean Soup

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