Escarole, bean and potato soup

Escarole and Cannellini Beans


  • Cooking oil
  • 1/2 medium onion, diced
  • 1-2 cloves garlic, finely minced
  • 3/4 head escarole, washed and coarsely chopped
  • 2 cups cooked cannellini beans see notes
  • Fresh or dried rosemary to taste (1-3 teaspoons)
  • Salt and pepper to taste


  1. Heat some oil in a skillet over medium heat. Add the onion and sauté until tender (a few minutes), stirring frequently.
  2. Stir in the garlic and cook for 30 seconds, then pour in the escarole. Mix well, turn the heat to low, and cover.
  3. Cook for a few minutes until escarole is tender.
  4. Pour in the beans, and season with herbs, salt and pepper.
  5. Increase the heat to medium high and cook until heated through.

Recipe Notes

I'm partial to beans from Rancho Gordo and Phipps Country Store and Farm. I have had good luck with the following method:

The solar cooker is also a great way to cook beans if you have one, plus the sun and time. If you eat pork, the addition of cooked Italian sausage or bacon can be an impressive flavor booster.