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

Escarole can be found in the produce section of most supermarkets. The entire head (minus the stem) is delicious in soups. The tender pale green inner leaves also make a delicious salad.


  • 4 quarts water
  • 12 ounces Great Northern beans, picked over
  • 8 large


  1. Bring the water to a boil in a large covered pot. Add the beans, garlic, cabbage, parsley, fennel seeds, red pepper flakes, basil, and olive oil. Return to a boil, then lower the heat to medium and cook, uncovered, for 1½ hours, stirring every 5-10 minutes.
  2. Add the potatoes, pepper, escarole and salt. Continue cooking over medium-low heat for 1 hour, stirring f