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.

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.