Escarole & Beans (Zuppa di Scarola e Fagioli)
Escarole and beans is a nutritious light meal that can be enjoyed any time of day. This recipe has been passed down from generation to generation and has sustained many families during tough economical times by providing essential vitamins, minerals and protein with each serving.
Escarole is a green leafy vegetable loaded with vitamin K, C and folate. . The darker outer leaves are slightly tougher in texture and mildly bitter when raw. The leaves are washed in a large basin of cool water and rinsed well to remove and dirt and grit …and then chopped into bite size pieces before adding to the liquid base. The soup base can be water, vegetable broth or chicken broth. … whatever is your preference.
The lighter green inner leaves are very tender and often used as a salad green…and delicious when dressed with a simple lemon vinaigrette.
Cannellini beans are the bean of choice, however, any white bean will do. They add an excellent source of protein and texture. To simplify the prep, we use a good quality canned bean. …but you can use dried beans that have been soaked and cooked before adding to the soup.
Rinse the canned beans in cool water before adding to the soup….unless you like the starchy liquid added to your soup. The addition of garlic and red pepper flakes crank up the flavor of the soup. Toasty Italian bread always accompanies this soup… to soak up all those tasty juices. You can even sprinkle with grated pecorino romano…
Sometimes my mother would add chunks of pepperoni, sausage or soppressata to the mix…but it is really delicious with just the greens and beans….your choice…
- 1 -2 heads of escarole
- 2 tbsp. extra virgin olive oil
- 2 cloves garlic, sliced thin or minced
- salt and pepper to taste
- 1/2 tsp. red chile flakes
- 2 cups water, chicken broth or vegetable broth
- 1 can cannellini beans, drained and rinsed in cool water
- pecorino romano cheese
- optional additions: chunks of pepperoni, sausage or soppressata
- Clean escarole leaves in large basin of water to rid the leaves of sand and grit. Then chop leaves into bite size pieces.
- In a large pot, add olive oil and minced garlic garlic and saute for 1 minute.
- Add escarole leaves, salt, pepper to taste, red chili flakes, broth or water and then simmer for 5 minutes until escarole wilts.
- Then add the beans and simmer for 15- 20 minutes more or until escarole is tender, adding more broth if you like it soupy.. Adjust seasoning to taste.
- Serve in individual bowls with a sprinkling of grated pecorino romano cheese and warm crusty Italian bread to soak up the delicious broth… Enjoy! Kathleen Barbato, 3italiansisters.com
