Escarole and White Bean Soup



  • 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


  1. 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.

  2. Bring a large pot of water to a boil. Add escarole and cook 20 minutes. Drain.

  3. 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.

  4. Place biscotti in individual serving bowls. Ladle soup into bowls and garnish with Parmesan cheese.

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