Escarole And White Bean Soup Recipe

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Escarole and White Bean Soup

Michelle Meola


Another comfort meal! This is something my mother makes. It is one of my favorites. I just happen to know the recipe from memory. Scary I know but she has made it so many times how can I not.

★★★★★ 2 votes
45 Min
35 Min


1 bunch
escarole, fresh
3 clove
2 Tbsp
olive oil, extra virgin
16 oz
chicken stock, light
water to cover
2 can(s)
white beans
1 stick


1Soak the escarole in water. Rinse and repeat. Make sure you clean it well, Escarole has a lot of sand typically so you want to do this several times.
2Once Clean - roughly chope the escarole. Saute in a pot with garlic and olive oil so the flavors combine.
3Cover the escerole with water and let it simmer. While the pot is simmering, clice the pepperoni. You can buy a bag of sliced but it may be two thin so I would still use a stick. My mother cuts the pieces in half.
4Add the chicken stock, beans and pepperoni to the pot and boil, then simmer for at least 30 minutes. Salt and pepper to tast.
5Serve in soup bowls. We add grated romano, red crushed pepper, and have think crusty bread for dunking in the broth.

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Regional Style: Italian
Hashtags: #comfort, #winter