Classic Italian White Bean & Escarole Soup

Serves 4–6 | Ready in 35 minutes

A warm, brothy soup of tender escarole, creamy cannellini beans, garlic, and herbs—this dish is a staple in Southern Italian kitchens and a feel-good favorite that's hearty without being heavy.

Ingredients:
1 head escarole , trimmed and chopped

2 tbsp Texas olive oil

4 cloves garlic , minced

1 small yellow onion , diced

½ tsp red chili flakes (optional)

4 cups vegetable broth or chicken stock

2 cans cannellini beans , drained and rinsed

Salt & freshly cracked black pepper, to taste

Juice of ½ organic lemon

Optional: ½ cup grated Parmesan or Pecorino

Instructions:
Prep the greens:
Rinse chopped escarole well to remove any grit. Set aside.

Sauté aromatics:
In a large pot, heat olive oil over medium. Add onion and garlic and sauté until soft, about 5 minutes. Add chili flakes if using.

Simmer the soup:
Stir in the broth and beans. Bring to a gentle boil. Add escarole, reduce to a simmer, and cook uncovered for 10–15 minutes, until greens are tender and flavorful.

Finish:
Season to taste with salt, pepper, and lemon juice. Stir in grated cheese if desired for extra richness.

Serve hot with crusty bread or over cooked farro for a heartier meal.

Optional Additions:
Add cooked Texas Iberico ground pork or Force of Nature Italian meatballs

Stir in a spoonful of Savir Seco Verde Sauce for extra herbaceous depth

Garnish with a drizzle of extra virgin olive oil and fresh parsley