Old World Escarole and Beans

Old World Escarole and Beans

18
MissyPorkChop 4

"After searching high and low for a soupy escarole and beans recipe, I finally created my own version. It tastes just like the appetizer I order at one of my favorite Italian restaurants in New York. It has a soupy consistency so best served in a bowl with a crusty bread for dipping. My husband asks me to make this every week. I promise you will love this recipe. The cooking technique removes the bitterness from the escarole while maintaining the firmness of the beans."

Ingredients

25 m servings 228 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 927 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute. Pour in the chicken broth and beans, and season with red pepper flakes. Simmer for 5 to 7 minutes. Ladle into bowls to serve and top with the crumbled bacon and Parmesan cheese.
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Reviews

18
  1. 22 Ratings

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I'm happy to be the first to review this recipe. It is delicious! We live in a predominantly Italian area of northeastern Ohio and my husband and I have enjoyed this soup in several area restau...

This recipe is awesome, i made it for my family a few times. I also used Smoked pork hocks (yea sounds gross lol) but it gave it a really good flavor in stead of the bacon. I also cut small piec...

My grandmother used to make this (using any kind of pork she happened to have on hand, or meatless) all of the time and -- specifically because escarole is too bitter for my taste -- I never lik...

I substituted the escarole with spinach because I did not want to chance the bitterness of the escarole. The entire family loved the recipe, including my wife and our 11 year old.

This makes four small servings - fine for a side or a starter, but if you're making this your main meal double the recipe. We added extra hot pepper flakes and a pinch of salt to our bowls.

I found this receipe to be great. Good to bring to the office for lunch. I added bulgar and it was fantastic. Good with just using vegatable broth and my vegan neice says it's the best.

Really great flavor from the escarole, Added another can of chicken broth and a chicken bouillon cube at the simmer stage for even more flavor.

Delicious - a light soup with a nice garlic flavor. Skipped the red pepper because we don't like it and we didn't miss it at all. Did not find the escarole bitter either. Enjoyed it very much.

Delicious, but what do you do with the bacon? It doesn't say if you're supposed to throw it out or put it back in at the end...I used pancetta and put it back in but it got really bacon-y after...