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


  • 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


  1. Soak 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.
  2. Once Clean - roughly chope the escarole. Saute in a pot with garlic and olive oil so the flavors combine.
  3. Cover 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.
  4. Add the chicken stock, beans and pepperoni to the pot and boil, then simmer for at least 30 minutes. Salt and pepper to tast.
  5. Serve in soup bowls. We add grated romano, red crushed pepper, and have think crusty bread for dunking in the broth.

Printable Recipe Card

About Escarole and White Bean Soup

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

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