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Escarole and Bean Soup Recipe

Escarole and Bean Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (139)

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Average Rating:

Total Reviews: 139

Showing 31-40 of 139

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  • on November 10, 2008

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    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!

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  • on September 15, 2008

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    I made this last night for a dinner party 1st course and it was a hit!!! It was so simple but had the taste of a soup that takes a while to make. I am making another batch tonight. My husband and kids all loved it and asked for it a second night in a row. Thanks!!!

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  • on September 09, 2008

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    This was so delicious and light and satisfying. I added Pancetta to richen the flavor. I added 2 ounces of cubed pancetta to about 2 tablespoons of olive oil and cooked it up for about 5 minutes or until it is getting cripsy. I took out the Pancetta and put aside until the step where you add the beans and stock. FABULOUS. Next time I may try 3 ounces in larger cubes. I also used about 1.5 heads of escarole and a little more stock and water to make enough soup in the soup. SO EASY and SO GOOD!!!!!

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  • on June 20, 2008

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    I was looking for a way to use a fresh head of escarole I received from a local farm, and this recipe is a complete winner. Fast and easy to make and perfect for a light meal. Bonus: even better second day!

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  • on May 14, 2008

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    My "nonni" made this soup for us all the time. It tasted just like hers! Definitely rinse the beans (the sodium is a bit high and I reduced the amount of broth for a little heartier meal. I also added about a 1/4" of chicken broth when I added the escarole, I felt it cooked the leaves more evenly and quicker. Good modifications: omit beans and add bowtie pasta and sausage or mini meatballs. And I LOVE escarole, so I always add more to this recipe. Skip the "pinch of salt" and use light/ fat free broth to make it even healthier!

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  • on March 22, 2008

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    We make this soup at twice once a month when we're too tired to make anything complicated. It's so easy. Sometimes we add two sweet Italian turkey sausage links to add more flavor.

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  • on February 10, 2008

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    I make this every week now. I've decided to keep all of the ingredients in my fridge & pantry. I usually only need to purchase the escarole. We're all told to eat more beans and this is a great way to do it. The parm is the secret to the great taste. I make a big pot and take it to work. It's so much healthier than a sandwich and much more filling. Add a crusty loaf of Italian bread and you're all set.

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  • on February 08, 2008

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    I jazzed it up with shallot, red pepper flakes and some mushroom stock(1cup mushroom and 3 c chicken=4 total cupsand a few chopped mushrooms in the sautee process...it still sucked! I only use very quality/expensive oil and parmesan riggiano, very disappointing, wonder why so many people like this!

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  • on January 14, 2008

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    This recipe is so quick for such good results. I added 1/3 cup of a small tube pasta. It's a keeper!

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  • on January 03, 2008

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    This is incredibly tasty and very simple. The first time I made it just as the recipe reads. The second time I added a can of fire roasted organic can tomatoes, and I put a toasted crunchy bread with parmesan cheese on the top. With that, it was "over the top". Very, very good!

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