Original Creations

Escarole & Bean Soup

December 5, 2019 /

WOW it’s been a while.

Since my previous post so much has happened. At the top of that list was our engagement, and it turns out planning a wedding is far more time consuming than one might expect! Unfortunately for that reason, perfecting recipes, photographing, editing, and posting content for the blog was pushed to the back burner (pun intended) for a while.

The good news? I am officially back in action and have a very special recipe for my Escarole & Bean Soup to share with you all, and conveniently, just in time for the chilly East Coast winter upon us.

I was introduced to Escarole and Beans for the first time by my mother in-law and grew to love it quickly. I then realized how simple of a dish it was to prepare and made it my own, using my standard preparation techniques. It has since become a staple in our house and is incredibly satisfying, especially on these cold winter nights!

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Escarole & Bean Soup

Course Soup
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Author admin

Ingredients

  • 1 TBSP Butter Salted
  • 3 Cloves Fresh Garlic Peeled and lightly smashed
  • 1 Stick Hard Pepperoni Cut into four thin triangles
  • 1 Can Small White Beans Drained and lightly squeezed
  • 2 Boxes Chicken Stock
  • 1 Rind Reggiano Parmesan Cheese
  • 1 Head Escarole Thoroughly rinsed and chopped
  • 1/2 LB Acini de Pepe Pasta
  • Salt & Pepper To taste
  • Grated Romano Cheese For topping

Instructions

  1. Run fresh escarole under cold water and scrub thoroughly as it tends to carry a bit more soil and debris than other lettuces. Dry out on a towel while preparing the remaining ingredients. Chop escarole and set aside.

    In a dutch oven pot over medium heat, melt down butter and add fresh garlic and cut pepperoni pieces, stirring often to avoid over-browning.

    Add drained white beans and stir together to coat well. Add both boxes of chicken stock and Parmesan Cheese rind. Bring to a boil.

    Lower heat to a simmer and add in chopped escarole. Cover partially with a lid and let cook down for another 30-40 minutes.

    Add pasta, salt, and pepper to soup pot and stir every few minutes. After the first 2-3 minutes, turn the flame off to avoid overcooking the pasta. Once pasta is "al dente," fish out garlic cloves and top with a spoonful of Grated Romano Cheese.

Recipe Notes

Sarah’s Favorites:

College Inn: Chicken Broth

Board Head: “Traditional Pepperoni” Stick

Goya: Small White Beans

Ronzoni: Acini de Pepe