Zuppa di Escarola e Fagioli (Escarole and Bean Soup)

By Barbara Magro Published: February 20, 2013

  • Yield: 6 Servings
  • Prep: 10 mins
  • Cook: 5 mins
  • Ready In: 15 mins

Escarole is a sweet, green leafy vegetable from the endive family. It is full of nutrients and Italians use it frequently in soups and salads. My mom used to make this on a cold winter night because it is filling, delicious and wholesome. It can be a meal in itself.



  1. Remove tough or faded outer escarole leaves. Wash thoroughly, drain and trim off stems.
  2. Heat the olive oil in a 3 quart saucepan; then brown the garlic. Add the escarole and sauté over a medium flame until tender. Stir in the beans and simmer for 5 minutes.
  3. Salt to taste and add a dash of hot red pepper as desired. Serve with fresh Italian bread.

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