Escarole e Fagioli

Name: Escarole e Fagioli (Escarole and Bean Soup)
Yield: Serves 8
Cuisine: Italy
Ingredients: Salt and pepper; 12 ounces dry cannellini beans, picked over for stones and rinsed; 8 large cloves garlic, sliced; ½ small head Savoy cabbage, chopped; ½ bunch organic celery, chopped; ½ teaspoon crushed red pepper flakes; 1 teaspoon fennel seeds; 12 fresh basil leaves, chopped; 1 cup chopped Italian flat-leaf parsley; 1 large fresh tomato, chopped, include juices; 3 large heads escarole, well washed to remove any grit, and coarsely chopped; ⅓ cup extra-virgin olive oil; 4 quarts water

Escarole and Bean Soup

Preparation info

Serves
8

Difficulty
Easy

Appears in

Welcome to Claire's

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.

Ingredients

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

Europe
Italy
Lunch
Gluten-free
Vegan
Mediterranean
Soup

Method

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.