📝 About This Recipe
This soul-warming Italian classic, often referred to as 'Scarola e Fagioli,' is a masterclass in the beauty of simple, high-quality ingredients. Creamy cannellini beans melt into a savory, garlic-infused broth, perfectly balancing the slight bitterness of tender escarole greens. Finished with a hint of red pepper flakes and a generous dusting of Pecorino Romano, this dish is a comforting embrace in a bowl that celebrates the rustic heart of Mediterranean home cooking.
🥗 Ingredients
The Aromatics
- 1/4 cup Extra virgin olive oil (use high-quality oil for the best flavor)
- 6 pieces Garlic cloves (thinly sliced)
- 1 medium Yellow onion (finely diced)
- 1/2 teaspoon Red pepper flakes (adjust to your heat preference)
The Heart of the Soup
- 1 large head Escarole (washed, dried, and chopped into 2-inch ribbons)
- 2 cans (15 oz each) Cannellini beans (rinsed and drained; or 3 cups cooked from dry)
- 6 cups Vegetable or Chicken stock (low-sodium preferred)
- 1 piece Parmesan rind (optional, for deep umami flavor)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Freshly ground black pepper
The Finish
- 1/2 piece Fresh lemon juice (about 1 tablespoon)
- 1/4 cup Pecorino Romano or Parmesan cheese (freshly grated)
- 2 tablespoons Fresh parsley (chopped)
👨🍳 Instructions
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1
Thoroughly wash the escarole by submerging the chopped leaves in a large bowl of cold water to remove any hidden grit. Lift the leaves out, drain, and set aside.
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2
In a large Dutch oven or heavy-bottomed pot, heat the extra virgin olive oil over medium heat until it shimmers.
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3
Add the diced onion and a pinch of salt. Sauté for 5-7 minutes until the onion is translucent and soft, but not browned.
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4
Stir in the sliced garlic and red pepper flakes. Cook for 1-2 minutes until the garlic is fragrant and just beginning to turn golden at the edges.
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5
Add the chopped escarole to the pot in batches. It will look like a lot, but it will wilt down significantly. Stir to coat the leaves in the aromatic oil.
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6
Once the escarole has wilted, pour in the stock and add the Parmesan rind if using. Bring the mixture to a gentle boil.
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7
Reduce the heat to low and simmer, partially covered, for 10 minutes to allow the flavors to meld.
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8
Add the rinsed cannellini beans to the pot. For a creamier texture, take a fork or potato masher and lightly crush about 1/2 cup of the beans directly against the side of the pot.
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9
Simmer for another 10-15 minutes until the escarole is very tender and the broth has slightly thickened from the starch of the beans.
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10
Remove the Parmesan rind. Stir in the fresh lemon juice to brighten the flavors.
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11
Taste and adjust seasoning with additional salt and black pepper as needed.
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12
Ladle the hot soup into deep bowls. Finish with a generous sprinkle of grated cheese, a drizzle of fresh olive oil, and chopped parsley.
💡 Chef's Tips
Wash the escarole twice; it is notorious for holding onto sand and dirt. Do not skip the Parmesan rind! It adds a savory depth that can't be replicated by salt alone. If you can't find escarole, curly endive or even Lacinato kale make excellent substitutes. Be careful not to burn the garlic; sliced garlic burns faster than minced, and it will make the broth bitter. For a thicker soup, puree one cup of the beans with a splash of broth before adding them to the pot.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or ciabatta rubbed with a raw garlic clove. Pair with a crisp, dry white wine like a Pinot Grigio or Vermentino. Add a side of spicy Italian sausage or pancetta for those who want a meatier meal. A simple arugula salad with lemon vinaigrette provides a fresh contrast to the creamy beans. Top with homemade garlic butter croutons for an extra layer of crunch.