Escarole and Bean Soup

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Italian Vegetables

Rated: 5 stars out of 5Rate itRead users' reviews (123)

RECIPE
COMMENTS & REVIEWS(123)

Cook Time:
10 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 12 min
Inactive Prep: --
Cook: 10 min
Total:: 22 min

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Ingredients

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

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Comments & Reviews

recipe Escarole and Bean Soup
Preeti Belmont, CA 05-31-2009
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Quick, easy and delicous!
Rated: 5 stars out of 5

I used kale instead of escarole and used vegetable stock and it was just delicious! I make this soup often. My friends loved... it too.Read more
recipe Escarole and Bean Soup
Jackie Cleveland, OH 05-29-2009
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Quick and tasty!
Rated: 5 stars out of 5

Very easy and no need to get hung up on measurements. I added some onions, carrots and cooked chicken so I could use up... stuff that I had on hand - great result and I will be making this again!Read more
recipe Escarole and Bean Soup
joseph atco, NJ 05-01-2009
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Good but I liked some of the suggestions placed in the comments
Rated: 4 stars out of 5

This is a Hearty - Feel Good Soup- I did not have a hunk of Parmesian around so I justed used Store Bought Parmesian. Did the... trick. I used Vegtable Stock to keep the fat content down because of the cheese. It came out great! I also for myself had some NY Strip leftover from a previous meal. Added it to the soup and a tbsp of Bacon drippings I keep handy and like emeril BAM! What a dinner!Read more
recipe Escarole and Bean Soup
Zoe Staten Island, NY 04-24-2009
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Super Fast & Filling!
Rated: 5 stars out of 5

This soup is perfect to prepare after a long day at work. It's filling yet not heavy. Definately serve with your favorite... bread. Great for a rainy day or as a side dish in the fall. Don't pass it up.Read more
recipe Escarole and Bean Soup
LORI Brooklyn, NY 11-20-2008
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Yummm
Rated: 5 stars out of 5

I made this tonight with a few substitutions...I must have had a HUMONGOUS head of escarole, b/c I used 3/4 of the head and... the soup was all escarole. But this was my first time using this veggie and I loved it. I also used a 2 inch piece of parmesan rind, a whole onion, some fennel seeds, and half of a package of turkey kielbasa that I had to use up in the fridge, sliced into half moons and sauteed in the soup pot first. Next time I would add turkey Italian sausage from the farmers' market but it was delicious, even with the kielbasa. I topped it with a drizzle of a nice olive oil, fresh ground black pepper, and a bit of fresh grated parm regg. It really is an easy, delicious soup that I will make again and again. Read more
recipe Escarole and Bean Soup
Erin Middletown, OH 11-10-2008
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Very satisfying!
Rated: 4 stars out of 5

I made this for dinner last night and served it with a salad and some bread. I added some Italian sausage (I rolled the... sausage into little balls, kind of like Italian Wedding Soup) to make it a little more filling. I just let the soup boil a little longer to let the sausage cook. However, between the salt from the broth, the cheese and the extra salt you are suppose to add, it was just a little too salty. This soup is great on a cold night!Read more