Escarole & White Bean Soup

By • December 14, 2011 • 2 Comments

39 Save

Author Notes: It's honest to say that soup season has begun. Even though we are having a particularly warm season so far. When you're craving something hot and comforting but still want to be healthy, this is a perfect soup and it's very fast to make. Based off a traditional Italian soup called "Zuppa di Scarola e Cannellini".

Another great thing about escarole is that unlike kale it is still reasonably priced. Kale is on a serious trend right now and prices are from 4-5 dollars (at least here in NYC) and you can find escarole for as little 2 dollars. Escarole is grown in very gritty soil. Its important to throughly wash it so you don't end up cracking your tooth on a small pebble. I wash it 2-3 times in a salad spinner and double check the leaves to make sure that I have missed any dirt.

Nicole Franzen

Serves 2-4

  • 1 can of organic cannelini beans (any white bean would be fine)
  • 1 head of escarole
  • 1 cup of white wine
  • chile flakes
  • 1 small yellow onion (or half)
  • few spring of fresh rosemary (or any savory herb)
  • 2 celery stalks
  • 1 lemon
  • Parmesan cheese
  • olive oil
  • sea salt & pepper
  1. In a medium soup pot add a drizzle of olive oil. Add finely chopped onion, celery & garlic. Finely chop rosemary leaves and add to the mix. Season with salt, pepper and chile flakes. Cook till tender about 4 minutes and add a cup of white wine. Bring to a simmer and add a can of cannelini beans, juice and all. Throughly wash escarole and chop roughly. Place in the simmering soup and add an additonal 3 cups of water. It should be just enough to cover the greens. Turn the soup to low-med heat and allow to simmer on the stove for 15-25 minutes. Season with salt again and adjust to preference. Serve with grated parmesan, a drizzle of olive oil and squeeze of lemon.
Jump to Comments (2)

Comments (2) Questions (0)


over 2 years ago The Weary Epicurean

I love this soup! Also good with pecorino cheese, also awesome with an egg stirred into the hot soup (like straciatella)


almost 3 years ago inpatskitchen

Oh I LOVE this soup and make a variation of it frequently...yours looks and sounds wonderful!! And the photo is, well, Picture Perfect! Thanks for sharing