< Return to Seasonal Recipes

Italian Escarole & White Bean Soup


2 tablespoons olive oil

2 garlic cloves, chopped

1 pound escarole, chopped

6 cups chicken stock, homemade or store bought (low sodium/organic)

2 cups cooked cannellini beans

1 (1-ounce) piece parmigiana reggiano

Freshly ground black pepper

Extra olive oil for drizzling

Chili flakes, sea salt, pepper to taste


  1. Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and sauté until fragrant, about 15 seconds. Add the escarole and sauté until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt, pepper and chili flakes to taste.
  2. Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with warm crusty bread.