Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Escarole and White Bean Soup 3.7 (91) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 5, 2018 Print Rate It 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. Rate it Print