Escarole and White Bean Soup

“Growing up with an Italian grandmother, this is like chicken soup for the soul to me! This is fabulous on a chilly or rainy (or both) day. Add a crisp green salad, crusty bread, and a glass of Chianti. Adapted from Good Food Magazine, December 1987. Prep time does not include time to soak beans.”
3 quarts

Ingredients Nutrition


  1. Soak beans overnight in large bowl of cold water; or heat to boiling in large saucepan of water, remove from heat, and let stand 1 hour. Drain well.
  2. Heat oil in large Dutch oven. Add onions and chopped garlic and cook, stirring occasionally, until golden, about 15 minutes. Add beans and stir to coat with oil. Pour in 3 quarts water and add bay leaf. Heat to boiling. Reduce heat and simmer, partially covered, until beans are tender, 1-1/2 to 2 hours; thin with additional water if necessary.
  3. Stir in escarole, carrots, salt, and pepper. Continue simmering until vegetables are very soft, about 45 minutes.
  4. Finely mince parsley, lemon zest, and garlic clove together. Stir into soup and simmer 15 minutes. Taste and adjust seasonings. Stir in lemon juice just before serving. Serve hot, passing oil and Parmesan cheese.

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