Escarole e Fagioli

Escarole and Bean Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

This quintessentially Italian soup remains ever popular on our menu, something I’m happy for given it’s so rich in protein, fiber, vitamins, and minerals. A bowl of this soup with good bread is all you need for a most satisfying lunch. It’s how our beloved customers do it nearly every day at Claire’s.


  • 4 quarts water
  • 12 ounces dry cannellini beans, picked over for stones and rinsed
  • 8 large


  1. Bring the water to a boil in a large covered pot over high heat. Add the beans, garlic, cabbage, celery, tomato, parsley, fennel seeds, red pepper flakes, basil, olive oil, salt, and pepper. Stir well to combine. Cover and return to a boil, then reduce the heat to medium and cook, covered, for about 1½ hours, stirring occasionally, until the beans are barely tender.