Escarole and beans soup

Escarole And Beans Soup

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shirley debella


This is a delicious soup any time of the year. You won't be able to stop eating it. I can never make enough.


★★★★★ 1 vote

6 or more
45 Min
2 Hr
Stove Top


  • 1 pkg
    neckbones or country ribs
  • 5
    hot or sweet italian sausages
  • 2 Tbsp
    olive oil
  • 2 qt
    chicken broth
  • 2
    chicken boullion cubes
  • 4 can(s)
    cannellini beans, mash one undrained
  • 1 large
    onion, chopped
  • 2 bunch
    escarole, washed and chopped
  • 1 tsp
    minced garlic
  • ·
    wondra to thicken soup
  • 1/2 c
    grated parmesan cheese

How to Make Escarole and beans soup


  1. In a large soup pot, heat oil and add neckbones.
    In a large fry pan, add sausage cut into bite size
    pieces. Fry both until nice and brown. When sausage is brown add to the neckbones. Add chopped onion to the pot and cook for 1 minute, stirring well.
  2. Add chicken broth, boullion cubes and garlic to the pot and bring to a boil. Add a little pepper.
    Turn down to a simmer for 1 hour. While soup is simmering clean the escarole and chop. Set aside.
    Mash one can of beans in a chopper or blender. Set aside.
  3. When soup has simmered for 1 hour add the escarole and beans, stir well. Thicken with a little Wondra.
    Add parmesan cheese, stir. Bring to a boil, turn down and simmer another hour.
  4. You can now remove the neckbones to a bowl or if using country ribs, remove meat and leave in the pot.
    Serve with Italian bread and parmesan cheese.

Printable Recipe Card

About Escarole and beans soup

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Hashtag: #Italian-style

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