Beans and escarole soup recipe

It’s still winter so we have to cheer ourselves up with something warm and nourishing. Today’s recipe is a completely vegan endive and bean soup.
If you don’t have dry beans, replace them with already boiled canned ones.



300 grams dried cannellini beans
400 grams escarole
1 cloves of garlic
1 fresh chilli
to taste Origan
to taste vegetable broth or bean cooking water
to taste extra virgin olive oil
to taste salt
slices of toasted bread

Fagioli e scarole soup


1.Wash and dry the escarole.

2.Rinse the beans with cold water, cover with water, add a teaspoon of salt and one of baking soda. Leave to soak for 8-12 hours, then rinse and drain.

3.Put them in a pot and cup with water.
Add a pinch of salt and cook over low heat. Once the beans are cooked, save the cooking water, drain the beans and set them aside.

4.Cut the garlic into slices and fry it in a saucepan with a drizzle of oil.

5. Add beans.

6.Cut the ascarole into strips and add it to the beans together with the vegetable broth or the cooking water from the beans.

7.Cover and cook for 20 minutes. Add salt to taste.

8.Arrange the slices of toasted bread in the bowls and cover them with the escarole and bean soup.

Add a drizzle of raw oil and a pinch of black pepper.

Fagioli e scarole soup
Enjoy your fagioli e scarole soup!