If you don’t smell garlic the second you walk into the kitchen, you’re not doing it right. This soup is for my fellow garlic lovers – the ones who measure cloves with their heart and proudly reek of deliciousness long after the dishes are done.
Escarole and bean soup is a classic Italian comfort dish, and in our house, it’s all about the garlic. I’m talking one whole head, sliced up and sizzled into golden, fragrant perfection. Add in some silky escarole and creamy cannellini beans, and you’ve got a bowl of soul-hugging goodness.
It’s the kind of meal you serve with a big hunk of crusty bread and maybe some grated parm if you’re feeling fancy. Simple. Satisfying. And very, very garlicky.
1 hour/easy /8 servings
nutrition per serving:
217 calories, 9g protein, 25g carbs, 10g fat, 1g sugar
ingredients
- 2 large bunches of escarole (cleaned well – see below!)
- 1 whole head of garlic, thinly sliced (yes, the entire head!)
- 2 (15 oz) cans of cannellini beans, drained and rinsed
- ½ teaspoon red pepper flakes (optional, but I love the heat)
- ⅓ cup extra virgin olive oil
- 4 cups chicken broth (homemade or boxed – your call)
- Salt and black pepper, to taste
- Grated parmesan, for topping (optional)
- Crusty bread or crostinis, for serving
directions
- Prep the escarole: Remove the tough outer leaves and core. Chop the remaining leaves into bite-sized pieces. Wash thoroughly – this leafy green is known for hiding dirt. (See cleaning note below!)
- Get the garlic going: In a large Dutch oven, warm the olive oil over medium-low heat. Add the sliced garlic and red pepper flakes. Stir gently and let the garlic sizzle (but not brown!) for about 5 minutes.
- Add the greens: Toss in the escarole with a pinch of salt and pepper. Stir well and cook for about 10 minutes, until the greens wilt down and become silky.
- Build the soup: Stir in the cannellini beans and pour in the chicken broth. Raise the heat to medium and cover. Let everything simmer together for 20 minutes.
- Final touches: Taste and adjust salt and pepper as needed. Ladle into bowls, sprinkle with parmesan if you’d like, and serve with crusty bread of some sort for dunking.
Notes on Cleaning Escarole
Escarole can be sandy, so take your time here. The best method: soak chopped escarole in a large bowl or sink filled with cold water. Let it sit for 5 minutes. Scoop out the greens, dump the water (you’ll see the grit), and repeat once or twice more. A salad spinner is a big help here!
Garlic PSA 🔥
If your kitchen doesn’t smell like a garlic festival and your pores aren’t thanking you for the aroma, you didn’t add enough garlic. Add more next time. And then a little more after that. Trust me!
My blog post about my love of garlic:
