Neapolitan Escarole with White Beans
Neapolitan Escarole with White Beans is a classic dish born from the rustic traditions of Southern Italy, where humble ingredients are transformed into soulful comfort food.
At its heart, this recipe brings together tender escarole and creamy white beans, simmered with garlic, chili, and a drizzle of golden olive oil. It embodies the balance of simplicity and nourishment that defines much of Neapolitan cucina povera—frugal cooking with extraordinary flavor.
The slow-simmered beans provide earthy depth, while escarole lends a gentle bitterness that softens as it stews, creating a harmony of taste and texture. Finished with fragrant oregano, a splash of broth, and fresh peppery notes, this dish is wholesome yet elegant. Whether enjoyed as a hearty soup with toasted bread or as a light main course, it speaks to the timeless Italian philosophy of letting simple ingredients shine in their purest form.
Why People Will Love Neapolitan Escarole with White Beans:
Rustic authenticity – This dish captures the soul of traditional Neapolitan cooking, showing how simple ingredients can be elevated into something comforting and full of character.
Balanced flavors – The mild bitterness of escarole is softened by slow cooking and perfectly balanced with the creamy, earthy richness of white beans.
Aromatic depth – Garlic, chili, and oregano infuse the dish with layers of fragrance and warmth, making every spoonful both inviting and satisfying.
Nutritious comfort food – High in fiber, protein, and vitamins, it’s a dish that nourishes the body while offering the cozy satisfaction of a hearty stew.
Versatile enjoyment – Whether served as a standalone main course or paired with toasted bread to soak up the broth, it adapts easily to different dining occasions.
Simple yet refined – The preparation is straightforward, but the result tastes like something far more elaborate—an everyday recipe with a touch of elegance.
Key Ingredients:
Cannellini or borlotti beans – the heart of the dish, lending a creamy, earthy richness that transforms humble legumes into a source of comfort and sustenance.
Escarole – slightly bitter yet tender when simmered, it brings a cleansing, green freshness that balances the richness of beans and broth.
Garlic and chili – the soulful aromatics that awaken the senses, layering fragrance, warmth, and just the right spark of heat.
Oregano and fresh herbs – grounding the dish with Mediterranean authenticity, deepening its rustic, herbal undertones.
Extra virgin olive oil – the golden thread that ties it all together, enriching the flavors with smoothness and a subtle fruitiness.
Expert Tips:
Respect the soaking time – Letting dried beans soak for 12 hours isn’t just tradition; it reduces cooking time, improves texture, and enhances digestibility. Skipping this step can leave beans unevenly cooked or overly starchy.
Layer the aromatics properly – Sauté the garlic slowly in olive oil until golden, never burnt. A slight bitterness from burned garlic will overwhelm the delicate balance of beans and greens. The chili should bloom in the oil, releasing its warmth into the base.
Tame the escarole’s bitterness – If your escarole is particularly sharp, blanch it briefly in salted water before adding it to the beans. This preserves its tenderness while softening its bite.
Use broth mindfully – Vegetable broth is traditional, but chicken broth can add depth for non-vegetarians. Always add just enough to create a soupy consistency without drowning the beans—the dish should feel rustic and hearty, not watery.
Finish with quality olive oil – A final drizzle of cold-pressed extra virgin olive oil right before serving elevates the dish, adding fragrance and richness. This finishing touch is key in authentic Neapolitan cooking.
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.
Important Notes When Making Neapolitan Escarole with White Beans:
Choice of beans matters – Cannellini beans are traditional, but borlotti beans bring a nuttier, creamier profile. If using canned beans for convenience, rinse thoroughly to remove excess starch and sodium, but remember that freshly cooked dried beans will yield a richer, more authentic flavor.
Escarole quality is crucial – Use young, tender escarole if available. Older leaves tend to be tougher and more bitter. Wash thoroughly in several changes of water, as escarole can trap soil deep in its leaves.
Control the heat – The chili pepper adds subtle warmth, but it should never dominate the dish. Adjust based on your preference; in Naples, the heat is often kept gentle to let the beans’ creaminess shine.
Simmer gently, don’t rush – Allowing the beans and escarole to simmer together ensures that the broth takes on their combined flavor. A low, steady simmer will also prevent the beans from breaking apart into mush.
Season at the end – Salt should be adjusted after simmering, not before. Escarole naturally releases some bitterness, and broth may reduce during cooking, concentrating its saltiness. Tasting before the final seasoning ensures balance.
The bread is part of the dish – Serving this with rustic toasted bread is not optional—it’s integral. The bread soaks up the broth, creating the classic rustic “zuppa” experience Neapolitan families cherish.
How To Enjoy Neapolitan Escarole with White Beans After Cooking:
Step 1: Let It Rest Briefly
After turning off the heat, allow the soup to sit for 5–10 minutes. This resting time helps the escarole soften further and gives the broth a chance to thicken slightly as flavors meld.
Step 2: Serve in Warm Bowls
Ladle the beans and escarole into warmed bowls. Using pre-warmed bowls keeps the dish hot longer and helps you enjoy its depth of flavor without cooling too fast.
Make sure each serving has a good balance of beans, escarole, and broth.
Step 3: Pair with Bread
Serve alongside toasted rustic bread or grilled sourdough rubbed lightly with garlic.
Dunking the bread into the broth is traditional—it transforms the soup into a complete, hearty meal.
Step 4: Enhance with Finishing Touches
Drizzle each bowl with extra virgin olive oil for richness and a fruity aroma.
Add a crack of fresh black pepper or even a pinch of red chili flakes for warmth.
If you enjoy stronger flavors, sprinkle with grated Pecorino Romano or Parmesan—though this is optional, as the soup is naturally rich.
Step 5: Pair with Drinks
For a traditional Italian table, pair with a light red wine such as Chianti or Montepulciano d’Abruzzo.
For a non-alcoholic option, sparkling mineral water with lemon brightens the palate and complements the dish’s earthiness.
Step 6: Enjoy Slowly and Socially
This is a slow meal, meant to be savored. Take time to enjoy the creamy beans, slightly bitter greens, and silky broth.
Share it family-style, placing a pot in the center of the table with bread baskets, to reflect its rustic Neapolitan roots.
Nutrition Information:
For Neapolitan Escarole with White Beans (per serving, based on 6 servings from the recipe):
Calories: 240 kcal | Total Fat: 7.2 g | Saturated Fat: 1.1 g | Monounsaturated Fat: 4.2 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 0 mg | Sodium: 430–520 mg (depending on added salt and broth used) | Total Carbohydrates: 34 g | Dietary Fiber: 11 g | Sugars: 3 g | Protein: 13 g
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!