White Bean and Escarole Soup

Preparation info

  • Serves


    • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Chef Maria Luisa Fischetti knows the difference between a good grandmotherly bean-and-greens soup and one that’s positively noble. Her method (which makes all the difference) is a simple long soaking, then slow cooking of the beans so they will cook evenly, and then, when they’re almost finished, crushing and stirring them into a dense cream.

Escarole is added just 10 minutes before serving so that it will retain its vibrant green color. Please don’t forget to scatt