Sopranos' Escarole & Beans Soup Recipe

Name: Sopranos' Escarole & Beans Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb escarole (about 1 medium head); 2 garlic cloves, finely chopped; 1/3 cup olive oil; 2 medium tomatoes, ripe, chopped or 1 cup italian tomato, diced and peeled; 1/8 teaspoon crushed red pepper flakes; 4 cups chicken broth (or use water, I prefer chicken) or 4 cups beef broth, preferably homemade (or use water, I prefer chicken); 3 cups cannellini beans (cooked or canned, I prefer blackeye peas) or 3 cups great northern beans (cooked or canned, I prefer blackeye peas); 1 cup elbow macaroni (I omit this) or 1 cup pasta shells (I omit this); salt & freshly ground black pepper; 1/4 cup pecorino romano cheese or 1/4 cup parmigiano-reggiano cheese, freshly grated

Servings: persons

1 lb escarole (about 1 medium head)
2 garlic cloves, finely chopped
1/3 cup olive oil
2 medium tomatoes, ripe, chopped or 1 cup italian tomato, diced and peeled
1/8 teaspoon crushed red pepper flakes
4 cups chicken broth (or use water, I prefer chicken) or 4 cups beef broth, preferably homemade (or use water, I prefer chicken)
3 cups cannellini beans (cooked or canned, I prefer blackeye peas) or 3 cups great northern beans (cooked or canned, I prefer blackeye peas)
1 cup elbow macaroni (I omit this) or 1 cup pasta shells (I omit this)
salt & freshly ground black pepper
1/4 cup pecorino romano cheese or 1/4 cup parmigiano-reggiano cheese, freshly grated

1
Trim off the base of the escarole and discard any bruised leaves. Wash the leaves in several changes of cold water, paying special attention to the central ribs where soil tends to collect. Stack the leaves and cut crosswise into 1-inch strips.
2
In a large pot, cook the garlic in the olive oil over medium-low heat until golden.
3
Add the escarole, tomatoes, and red pepper flakes. Cover and cook for 20 minutes, or until the escarole is tender.
4
Add the broth and beans; cook for 20 minutes.
5
Stir in the elbows and season to taste with salt and pepper.
6
Cook 10 minutes more, or until the pasta is tender.
7
Just before serving, sprinkle with the cheese.

1134

kcal

Calories

Fat

104

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 lb escarole (about 1 medium head), 2 garlic cloves, finely chopped, 1/3 cup olive oil, 2 medium tomatoes, ripe, chopped or 1 cup italian tomato, diced and peeled, and more.

Yes, Sopranos' Escarole & Beans 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.

That's it — enjoy your meal!

Sopranos' Escarole & Beans Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions