Escarole & Kale White Bean Soup


  • 1-2 heads of escarole
  • 1 bunch of kale
  • 3-4 tbs. of chopped garlic scapes
  • 2 cans of chicken or vegetable broth
  • 2 cans cannellini beans
  • ¾ cup of olive oil
  • ½ teaspoon of oregano
  • ½ tsp. red pepper flakes
  • Salt & pepper to taste
  • Parmesan cheese


  1. Fill a large basin with water and add escarole and kale; drain basin, refill with water, and return to basin. Repeat this process at least 4 times, or until basin is free of sand. Drain, and chop escarole and kale into bite-size pieces. Bring a large pot of water to a boil.
  2. Add escarole and kale and cook 20 minutes. Drain.
  3. Heat oil in a Dutch oven over medium heat. Add chopped garlic scapes and cook until golden brown, 6-8 minutes. Add beans in their liquid, oregano, red-pepper, broth, and escarole and kale. Raise heat and bring soup to a simmer; cover and cook 15 minutes.
  4. Ladle soup into bowls and garnish with Parmesan cheese.

Adapted from

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