Escarole and White Bean Soup

Escarole And White Bean Soup Recipe

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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


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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

How to Make Escarole and White Bean Soup


  • 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.

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About Escarole and White Bean Soup

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

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