During the winter period, soups represent a real comfort food.

A dish that, after a full day’s work, restores the body, pampers the palate and exorcises the emotional stress accumulated during a particularly busy day.

Among the many possible soup recipes, there is one particularly tempting one, Zuppa di Fagioli e Scarole.

A tasty and wholesome recipe from the Neapolitan peasant tradition.

Nonna's Escarole and Bean Soup

Nonna's Escarole and Bean Soup

Nonna's Escarole and Bean Soup - Step by Step Recipe
Course Italian Soups
Cuisine Italian


  • 4 to 5 Bunches Escarole
  • 4 Cloves Garclic chopped
  • Two 15 oz Cans Cannellini Beans drained
  • 8 Cups Chicken Broth
  • 2 tbsp Olive Oil
  • Salt and Pepper to taste
  • Parsley to garnish


  • Wash the escarole well and chop.
  • Heat the olive oil in a saucepan, sauté the garlic for a minute. Add the beans and cook for 5-6 minutes.
  • In a large pot boil the water and add the escarole. Cook until tender about 5-8 minutes.
  • Add the beans, garlic and olive oil mixture.
  • Add the chicken broth and simmer for about 5-10 minutes. Salt and pepper to taste.
  • Add about another tablespoon of olive oil to the top and serve. Garnish with parsley.


To make it vegetarian – omit the chicken broth or use vegetable stock
Keyword italian bean soup, italian escarole soup, Nonna's Escarole and Bean Soup
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