Escarole and Fagioli Soup Recipe

Escarole and Fagioli Soup Recipe

  • ¼ cup diced salt pork or bacon
  • 1 head escarole, rinsed well and torn into bite-sized pieces
  • Pinch hot pepper flakes
  • ½ cup cooked white beans (drained)
  • 2 cups water
  • Salt and freshly ground
  • black pepper to taste
  • Freshly grated Parmesan cheese
  1. Heat the oil in a 2-quart saucepan. Add the salt pork and saute until it releases its fat and begins to brown. Stir in the escarole, cover, and let cook 3 to 5 minutes, until the leaves wilt.
  2. Season with hot pepper flakes. Add the beans, water, salt, and pepper. Bring to a boil, lower the heat, and simmer 5 minutes. Taste and adjust seasoning.
  3. Serve with lots of pepper and Parmesan.