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Escarole and Bean Soup

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Linda Pugliese


  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, smashed and peeled
  • Pinch of red-pepper flakes, plus more for serving
  • 1 small head escarole, leaves torn into 2-inch pieces (about 12 cups)
  • Coarse salt
  • 1 can (15.5 ounces) red kidney beans, rinsed and drained
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 4 cups low-sodium chicken broth
  • Toasted bread, for serving
  • Lemon wedges, for serving


  1. Heat a medium saucepan over medium heat; swirl in oil. Add garlic and red-pepper flakes and cook, stirring, 1 minute. Add escarole, toss to coat, and season with salt. Cook until escarole is just wilted, about 2 minutes.

  2. Add kidney beans, chickpeas, broth, and 2 cups water and bring to a simmer. Cook until heated through, about 3 minutes. Season with salt; remove garlic. Top with toasted bread and red-pepper flakes. Serve immediately, with lemon wedges.

Reviews Add a comment

  • BambooStar
    8 NOV, 2014
    This was really bland for me. I added salt, but really, the soup just tasted very... one note.