Neapolitan Escarole with White Beans

Escarole and Bean Soup (Neapolitan Style) is a traditional Italian dish that’s both hearty and comforting, perfect for cozy meals. This flavorful soup combines creamy beans, tender escarole, and a medley of aromatic spices, creating a satisfying balance of taste and texture.

With a touch of garlic, chili, and oregano, it’s a delicious example of rustic Italian cuisine that’s both simple and nourishing.

Best served with a drizzle of extra virgin olive oil and a side of toasted bread, it’s a wholesome dish that brings warmth and flavor to any table.

Why You’ll Love This Recipe:

People will love this Escarole and Bean Soup because it’s the perfect blend of comfort and nutrition.

The creamy beans provide a rich, hearty base, while the escarole adds a light, fresh touch.

The combination of garlic, chili, and oregano creates a depth of flavor that feels both rustic and vibrant.

It’s a dish that’s simple yet packed with warmth, making it a perfect choice for cozy nights or when you’re craving something wholesome and satisfying.

Plus, with its easy prep and the option to customize with your favorite broth, this soup is as versatile as it is delicious.

And who can resist dipping crusty bread into this flavorful, nourishing bowl?

Key Ingredients:

Cannellini or Borlotti Beans: These creamy white beans are the heart of the dish, providing a rich texture and subtle flavor.

Escarole: A mildly bitter, leafy green that adds a fresh, slightly peppery bite to balance the richness of the beans.

Garlic: Sliced to infuse the dish with aromatic, savory flavor.

Chili Pepper: Adds a touch of heat and a flavorful kick to the soup.

Oregano: A classic herb that brings earthy, Mediterranean notes to the dish.

Vegetable Broth: The base of the soup, providing depth and warmth.

Extra Virgin Olive Oil: For sautéing and drizzling on top for a rich, finishing touch.

Salt and Pepper: Essential for seasoning and bringing out the full flavor of the ingredients.

Neapolitan Escarole with White Beans

Ingredients:

2 cups dried cannellini beans (or borlotti beans, preferred)

14 oz escarole, thoroughly cleaned and chopped into strips

2 garlic cloves, thinly sliced

Oregano, to taste

Vegetable broth, as required

Extra virgin olive oil, for drizzling

1 fresh chili pepper, finely chopped

Salt, to taste

Freshly ground black pepper, to taste

Instructions:

Prepare the Beans:

Soak the Beans: Begin by placing the dried beans in a large bowl and covering them with cold water. Let them sit for about 12 hours to soak.

Rinse and Cook: After soaking, drain the beans and rinse them well. Transfer the beans to a pot, covering them with fresh water. Add a pinch of salt and bring to a boil. Reduce the heat to a simmer and cook the beans for approximately 2 ½ hours or until soft and tender.

Drain the Beans: Once fully cooked, drain the beans and set them aside.

Sauté the Aromatics:

Prepare the Garlic and Chili: Peel and slice the garlic into thin pieces. Finely chop the chili pepper.

Sauté: In a large pan or skillet, heat a small amount of extra virgin olive oil over medium heat. Add the garlic and chili pepper, sautéing until fragrant and golden.

Cook the Beans and Escarole:

Combine Beans and Aromatics: Add the cooked beans to the pan with the garlic and chili mixture. Sauté together for a few minutes, allowing the flavors to meld. Sprinkle with oregano for extra seasoning.

Add the Escarole: Wash the escarole thoroughly, then chop it into strips and add it to the pan with the beans.

Pour in Broth: Add enough hot vegetable broth to cover the escarole and beans. Stir everything together.

Simmer: Cover the pan with a lid and allow it to simmer for around 20 minutes, or until the escarole has softened and the flavors have melded.

Final Seasoning:

Taste and Adjust: After simmering, taste the dish and season with salt and freshly ground black pepper to suit your preference.

Serve:

Dish Out: Spoon the beans and escarole mixture into individual bowls.

Finish: Drizzle with a little more extra virgin olive oil and top with freshly ground black pepper.

Accompany: Serve the soup with slices of toasted bread for dipping.

Notes:

Soaking Beans:

If you use dried beans, it’s crucial to soak them overnight for better texture and digestion. Alternatively, you can opt for canned beans to save time, but dried beans really add more depth to the flavor.

Escarole Substitutes:

If you can’t find escarole, you can substitute with other leafy greens such as spinach or Swiss chard. While escarole has a unique flavor, these alternatives will still provide a delicious, tender texture.

Adjusting Spice Levels:

The chili pepper adds a mild heat to the dish. You can adjust the spice level by using a milder pepper, like jalapeño, or omitting it entirely for a milder soup. On the other hand, if you prefer more heat, consider adding an extra chili or a pinch of red pepper flakes.

Cooking Time for Beans:

The cooking time for dried beans can vary depending on their size and age. It’s a good idea to check the beans for doneness about 15 minutes before the end of the recommended cooking time. If they are tender, drain and set them aside for the soup.

Broth Options:

You can use vegetable broth for a vegetarian version or chicken broth if you’re not vegetarian. The broth is essential for creating a rich, flavorful base, so choose a good-quality one for the best taste.

Make It a Meal:

This soup pairs wonderfully with toasted crusty bread or a slice of Parmesan cheese for an added boost of flavor. For a heartier meal, you could also add pasta or rice to the soup.

Storing Leftovers:

This soup keeps well in the fridge for up to 3 days. The flavors actually improve the next day! Just reheat on the stovetop, and add a little extra broth if it thickens too much during storage.

Vegan Option:

To make the recipe fully vegan, simply replace the vegetable broth with a plant-based version and use a vegan-friendly olive oil for drizzling.

Serving Suggestions:

If you like, you can garnish the soup with a sprinkle of grated Parmesan or a drizzle of extra virgin olive oil for added richness and flavor. A squeeze of lemon can also brighten up the dish before serving.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1 bowl

Frequently Asked Questions:

Can I use canned beans instead of dried beans?

Yes! You can definitely use canned beans instead of dried.

For this recipe, you’ll need about 3 cans (15 oz each) of cannellini beans or borlotti beans, drained and rinsed.

Using canned beans will save time, and the soup will still be delicious.

Just skip the soaking and cooking steps for the dried beans, and add the canned beans to the soup once the escarole is simmering.

Can I make this recipe vegetarian or vegan?

Yes, this recipe is naturally vegetarian if you use vegetable broth.

To make it vegan, ensure you don’t use any cheese or dairy-based garnishes like cream or butter.

You can enhance the flavor with a drizzle of extra olive oil instead of butter, and for a creamier texture, you can add a splash of coconut milk or a dollop of dairy-free cream.

What if I can’t find escarole?

If you can’t find escarole, you can substitute with other leafy greens like endive, Swiss chard, or kale.

These greens will provide a similar texture and slightly bitter flavor that pairs well with the beans and broth.

You can also use spinach, though it’s a bit milder in flavor.

Can I add other vegetables to the soup?

Absolutely! You can add other vegetables such as carrots, celery, or zucchini for added flavor and nutrition.

Just chop them into bite-sized pieces and sauté them with the garlic and chili before adding the broth.

Root vegetables like potatoes or sweet potatoes would also work well in this soup.

How long does the soup last, and can I freeze it?

The soup will keep well in the refrigerator for 3-4 days in an airtight container.

To freeze it, let the soup cool completely, then transfer it to a freezer-safe container.

It will last up to 3 months in the freezer.

When reheating, you may need to add a little extra vegetable broth or water to restore the soup’s consistency.

Do I need to soak the beans overnight?

Yes, soaking the beans overnight helps reduce their cooking time and makes them easier to digest.

If you’re short on time, you can use the quick soak method: place the beans in a pot, cover with water, bring to a boil, then remove from heat and let them sit, covered, for about 1 hour.

Drain and rinse before cooking.

Can I use a slow cooker to cook the beans?

Yes, you can cook the beans in a slow cooker instead of boiling them on the stove.

For dried beans, add them to the slow cooker with water (about 6 cups) and cook on low for 6-8 hours until tender.

After the beans are cooked, proceed with sautéing the garlic, chili, and cooking the escarole in a separate pan, then combine everything in the slow cooker and simmer for 20 minutes.

Can I use canned broth instead of vegetable broth?

Yes, you can substitute canned chicken broth or beef broth if you’re not vegetarian, though vegetable broth is ideal for a lighter, plant-based flavor.

If using store-bought broth, check the salt content, as it may be saltier than homemade broth, so adjust the salt in the recipe accordingly.

How do I store the leftovers?

Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days.

For longer storage, you can freeze it for up to 3 months.

When freezing, allow the soup to cool to room temperature before transferring it to a freezer-safe container.

Thaw overnight in the fridge before reheating.

Can I make this soup spicier?

Yes, you can easily adjust the spice level.

If you prefer a spicier soup, add more chopped fresh chili peppers (like serrano or jalapeño) or even a pinch of red pepper flakes.

You can also add a dash of hot sauce when serving to give it an extra kick.

Just be sure to taste as you go to avoid over-spicing!