Old World Escarole and Beans13 Reviews
- Prep: 5 min
- Cook: 20 min
- Ready In: 25 min
“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.” - by MissyPorkChop
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 228 cal
- 11.4 g
- 22 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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 restaurants...." See more.. this version is very authentic tasting. Just be sure to have warm crusty bread on hand, and if you're like my husband, extra red pepper flakes :) Next time I make it he said be sure to double it!"
"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 liked it ..." See moreand have always "adapted" her recipe by substituting spinach for it. But my husband likes escarole (he orders it every time we go to dinner at a local Italian restaurant), so the other day when escarole was on sale for $0.79 per pound and a bag of spinach was selling for $2.99, I thought I'd give him a thrill. I par-cooked 3 boneless pork chops (instead of the bacon) in a little bit of butter and a splash of olive oil, added a handful of baby carrots and a T. of granulated sugar to my pot and cooked everything together for 45 minutes. My husband loved it, and promised that if I would make this for him at least "sometimes", he'd never ever again spend $6.95 for a bowl of escarole soup (sounds like a plan). As for me? I still don't like escarole, but prepared this way, I had to begrudgingly admit that it was at least "quite edible"."
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