Escarole and Fagioli Soup
Soup needn’t take hours to prepare. Here’s an example of one that can be on the table in less than 15 minutes.
NotesVariation: Substitute 1 pound fresh spinach for the escarole. Or use a 10-ounce package frozen spinach and add along with the beans.
Vegetarian Variation: Omit the salt pork and add 1 teaspoon Tabasco or other hot pepper sauce.
1 tablespoon olive oil
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseappetizer, main course
Type of Dishsoup
- ¼ cup diced salt pork or bacon
- 1 head escarole, rinsed well and torn into bite-sized pieces
- Pinch hot pepper flakes
- ½ cup cooked white beans (drained)
- 2 cups water
- Salt and freshly ground
- black pepper to taste
- Freshly grated Parmesan cheese
Heat the oil in a 2-quart saucepan. Add the salt pork and saute until it releases its fat and begins to brown. Stir in the escarole, cover, and let cook 3 to 5 minutes, until the leaves wilt.
Season with hot pepper flakes. Add the beans, water, salt, and pepper. Bring to a boil, lower the heat, and simmer 5 minutes. Taste and adjust seasoning.
Serve with lots of pepper and Parmesan.
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1994 Bonnie Tandy Leblang