Italian Soups


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.





  • 4-5 bunches of escarole
  • 4 cloves of garlic chopped
  • 2 -15 ounce cans cannellini beans, drained
  • 8 cups of water
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • salt and pepper
  • 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.



Make it vegetarian – omit the chicken broth or use vegetable stock

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