Escarola Fagioli (Bean-Escarole Soup)

A year-round soup using the italian cook's favorite bitter green, escarole. "Here is an example of the fundamentally well-balanced nature of italian cooking," Vinnie, from Carbone's points out.

  • Prep Time: 1 day day
  • Yield: 10 Servings
  • 1 lb dry white beans
  • 1/2 cup olive oil
  • 1 clove garlic
  • 1 cup diced onions
  • 1 tomato chopped
  • 12 cups chicken stock
  • 1 head escarole washed and chopped
  • pinch salt and pepper
  • grated ramano cheese
  • Soak the beans overnight.
  • Heat the oil in a saucepan and brown the garlic; discard the garlic.
  • Add the onions and sauté for 5 minutes. Add the tomato, chicken stock, and beans and simmer for 2.5 hours.
  • Add the escarole and salt and pepper to taste. Cook for another 20 minutes.
  • Top each bowl with grated cheese and serve!


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