Escarole and White Bean Soup (Zuppa di Scarola e Cannellini)

A rustic, brothy soup of tender escarole and creamy cannellini beans scented with garlic and olive oil.

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for serving
• 4 garlic cloves, sliced
• 1/2 teaspoon crushed red pepper flakes
• 2 heads escarole, washed and chopped
• Two 15-oz cans cannellini beans, drained and rinsed
• 6 cups chicken or vegetable stock
• Salt and freshly ground black pepper
• Freshly grated Grana Padano, for serving

Directions

1. Heat the olive oil in a large pot and cook the garlic and red pepper flakes until fragrant, about 1 minute.
2. Add the escarole and cook, stirring, until wilted, about 5 minutes.
3. Add the beans and stock, season with salt and pepper, and bring to a simmer.
4. Simmer 20 minutes, mashing a few beans against the side of the pot to thicken the broth.

Adjust seasoning and ladle into bowls.

1. Finish each bowl with a drizzle of olive oil and grated cheese.

Notes

Lidia Bastianich’s zuppa di scarola e cannellini, a humble cucina povera classic.