Escarole and Fagioli Soup



Published by Harmony Books

This image courtesy of Joseph DeLeo

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

4 servings

Cooking Methodsauteeing



Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Mealdinner, lunch

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


  1. 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.

  2. 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.

  3. Serve with lots of pepper and Parmesan.


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