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Escarole and Bean Soup


2 large heads fresh escarole
10 fresh garlic cloves, minced
16 cups chicken stock
½ lb pepperoni, sliced into strips
4 14 oz cans Pastene White Kidney Beans including liquid
¼ cup Pastene Grated Parmesan Cheese
4 oz small pasta, i.e. Pastene Orzo, Ditali or Farfalline
red pepper flakes to taste
black pepper to taste
garlic salt to taste
¼ cup Pastene Extra Virgin Olive Oil


by Alexia @Uhadmeatkitchen

  • Wash the escarole well and chop into ½” pieces
  • In a large pan over medium heat, add the olive oil.
  • Add garlic and red pepper flakes to taste and saute garlic until golden brown
  • Add pepperoni and saute for about 3 minutes until the pepperoni becomes a little crispy.
  • Slowly add in stock to deglaze the pan and bring in all of the wonderful bits of garlic. Add in the remainder of the stock and bring to a boil.
  • Add escarole, reduce heat to low, and simmer for about 20 minutes until the escarole becomes tender.
  • When the escarole is starting to wilt, add in the beans along with the liquid in the can.
  • Using potato masher, slightly mash up some of the beans. This makes the soup extra rich and creamy.
  • Season with garlic salt and black pepper to taste.
  • After about 15 to 20 minutes, add in pasta. It will cook in the soup.
  • Simmer on low for about 20 more minutes.
  • Just prior to shutting off the stove, add in the cheese.
  • Let the soup sit for 10 minutes to develop a rich and creamy consistency.
  • Serve with crusty Italian bread.

Product Used

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