Italian Dinner Italian Soups

How to cook Escarole and beans soup

The old-fashioned Italian Escarole and beans soup. This is an Italian dinner I have eaten as far back as I can remember.

I didn’t realize it was a soup until I did some research.

If it were the end of summer or fall we would have so much escarole in the garden we would eat this every week until it was gone. Enjoy!



  • 4-5 bunches of escarole
  • 4 cloves of garlic chopped
  • 2 -15 ounce cans cannellini beans, drained
  • 8 cups of water
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • salt and pepper
  • parsley to garnish



Wash the escarole well and chop.

chopped escarole

Heat the olive oil in a saucepan, sauté the garlic for a minute. Add the beans and cook for 5-6 minutes.

garlic in a cooking pan beans in a cooking pan

In a large pot boil the water and add the escarole. Cook until tender about 5-8 minutes.

escarole in a cooking pan


Add the beans, garlic and olive oil mixture.

escarole and beans soup


Add the chicken broth and simmer for about 5-10 minutes. Salt and pepper to taste.

escarole and beans soup

escarole and beans soup escarole and beans soup in a plate

Add about another tablespoon of olive oil to the top and serve. Garnish with parsley.

Your escarole and beans soup is now ready to be served!

escarole and beans soup in a plate escarole and beans soup in a plate



make it vegetarian – omit the chicken broth or use vegetable stock.






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