Escarole and White Bean Soup (Zuppa di Scarola e Fagioli)

Introduction

This Escarole and White Bean Soup is a true Italian classic — simple, rustic, and full of homestyle comfort. Known in Italy as Zuppa di Scarola e Fagioli, this dish brings together tender escarole greens, creamy cannellini beans, garlic, and a light, flavorful broth infused with olive oil and herbs. It’s a staple in many Italian kitchens, especially during the cooler months, when you crave something wholesome and nourishing.

The beauty of this soup lies in its simplicity — a few humble ingredients transform into a comforting meal that feels both light and satisfying. Serve it with crusty Italian bread and a drizzle of good extra virgin olive oil for the perfect cozy dinner.

Escarole and White Bean Soup (Zuppa di Scarola e Fagioli)

Recipe by ITALIAN FOOD RECIPECourse: SoupsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

230

kcal

Total time

35

minutes

Description
This hearty Italian soup combines the earthiness of escarole with the creamy texture of white beans, all simmered in a garlicky, herb-infused broth. Every spoonful delivers the warmth and rustic goodness of classic Italian cooking.
It’s healthy, naturally vegetarian, and rich in fiber and flavor — yet it feels indulgent thanks to the silky beans and rich olive oil base. A sprinkle of Parmesan on top takes it to the next level, making this soup perfect for weeknight dinners, meal prep, or holiday starters.

Ingredients

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 small onion, finely chopped

• 1 head escarole, cleaned and roughly chopped

• 1 (15 oz / 425 g) can cannellini beans, drained and rinsed

• 4 cups (1 L) vegetable or chicken broth

• ½ tsp crushed red pepper flakes (optional)

• ½ tsp dried oregano

• Salt and black pepper, to taste

• ¼ cup grated Parmesan cheese (optional)

• Fresh parsley or basil, for garnish

Directions

• Sauté the Aromatics:
  Heat olive oil in a large pot over medium heat. Add garlic and onion, and cook until fragrant and soft, about 3–4 minutes.
• Add the Escarole:
  Stir in the chopped escarole and cook for 2–3 minutes until wilted.
• Add the Beans and Broth:
  Add the cannellini beans, oregano, and broth. Stir to combine and bring to a gentle boil.
• Simmer the Soup:
  Reduce the heat to low and simmer for 15–20 minutes, allowing the flavors to blend. Season with salt, black pepper, and red pepper flakes (if using).
• Finish and Serve:
  Ladle the soup into bowls, drizzle with olive oil, and sprinkle with grated Parmesan and fresh parsley. Serve warm with crusty bread.

Notes

• For a creamier soup: Mash a few beans in the pot before serving to naturally thicken the broth.
• Add protein: Stir in cooked Italian sausage or pancetta for a heartier version.
• Add grains: A handful of small pasta or farro makes this soup even more filling.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 2 months. Thaw overnight and reheat gently on the stove.

FAQs

Q: Can I use kale or spinach instead of escarole?
A: Yes! Kale, Swiss chard, or spinach make great substitutes, though escarole gives a classic Italian flavor.

Q: Can I make this soup vegan?
A: Absolutely — just use vegetable broth and skip the Parmesan or use a dairy-free version.

Q: What’s the best bread to serve with it?
A: Italian ciabatta, crusty baguette, or garlic bread are perfect for soaking up the flavorful broth.