Escarole & Beans
Mama Mary’s comforting escarole and cannellini bean soup with a pepperoni-garlic base — creamy from gently mashed beans.
"A true Italian classic — hearty, garlicky, and full of love… now that’s Italian! Mangiare!" - Alexia
Ingredients
- 2 large heads fresh escarole (washed well and chopped into 1/2-inch pieces)
- 10 cloves fresh garlic (minced)
- 4 (32 oz) containers chicken stock
- 1/2 lb pepperoni (sliced into strips)
- 4 (15.5 oz) cans cannellini beans (undrained)
- 1/4 cup grated Pecorino Romano cheese
- 1/4 lb small pasta (such as acini di pepe or pastina)
- 1/4 cup extra virgin olive oil
- Red chili flakes (to taste)
- Cracked black pepper (to taste)
- Garlic salt (to taste)
- Crusty Italian bread (for serving)
Instructions
Sauté the Garlic and Pepperoni
In a large pot, heat the extra virgin olive oil over medium heat. Add the minced garlic and red chili flakes to taste. Sauté until the garlic turns golden brown. Add the sliced pepperoni and cook for about 3 minutes until slightly crispy.
Add the Stock
Slowly pour in a small amount of chicken stock to deglaze the pan, scraping up all the flavorful bits. Then add the remaining chicken stock and bring to a boil.
Add the Escarole
Stir in the chopped escarole and simmer for about 20 minutes, until it becomes tender and wilted.
Add the Beans
Add the undrained cannellini beans to the pot. Use a potato masher to lightly mash some of the beans to thicken the soup. Season with garlic salt and cracked black pepper to taste.
Cook the Pasta
Add the uncooked pasta directly into the soup and simmer on low for about 20 minutes, stirring occasionally, until the pasta is tender.
Finish and Serve
Just before turning off the heat, fold in the grated Pecorino Romano cheese. Let the soup rest for 10 minutes to develop a rich, creamy consistency. Serve hot with crusty Italian bread and enjoy!