Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Escarole and White Bean Soup 3.7 (91) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 5, 2018 Print Share Share Tweet Pin Email Ingredients 2 heads escarole ¾ cup olive oil 4 cloves garlic, minced 2 cans cannellini beans ½ teaspoon oregano ½ teaspoon red-pepper flakes 2 (15.5-ounce) cans chicken broth Salt and pepper, to taste Parmesan cheese, for serving Black pepper biscotti, for serving Directions Fill a large basin with water and add escarole; drain basin, refill with water, and return escarole to basin. Repeat this process at least 4 times, or until basin is free of sand. Drain, and chop escarole into bite-size pieces. Bring a large pot of water to a boil. Add escarole and cook 20 minutes. Drain. Heat oil in a Dutch oven over medium heat. Add garlic and cook until golden brown, 6 to 8 minutes. Add beans in their liquid, oregano, red-pepper flakes, chicken broth, and escarole. Raise heat and bring soup to a simmer; cover and cook 15 minutes. Place biscotti in individual serving bowls. Ladle soup into bowls and garnish with Parmesan cheese. Print