Can I freeze escarole and bean soup?

Escarole and bean soup can be frozen in tightly sealed, quart containers for up to 3 months.

What do you serve with escarole and beans?

Escarole and beans can be served as an appetizer or main course alongside bread for dunking. To make this dish more filling, you can boil pasta directly in the soup, such as ditalini. It's delicious topped with a drizzle of extra virgin olive oil and parmesan cheese.

Escarole and Beans (Scarola e Fagioli)

Name: Escarole and Beans (Scarola e Fagioli)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; 2 cloves garlic, minced or crushed with press; 1-2 pinches hot red pepper flakes (optional); 1 head escarole, cleaned, trimmed, chopped into 1-inch pieces; 1, 15oz can cannellini beans; 6 cups (or as desired) chicken broth, vegetable broth or water; Salt and pepper, to taste; Crusty bread, for serving; Grated parmigiano reggiano (parmesan cheese), for serving (optional)

Description

This Italian classic is so healthy and comforting. Escarole and Beans (aka Scarola e Fagioli) is delicious paired with crusty bread or even pasta.

Ingredients

Scale

2 tbsp extra virgin olive oil
2 cloves garlic, minced or crushed with press
1–2 pinches hot red pepper flakes (optional)
1 head escarole, cleaned, trimmed, chopped into 1-inch pieces
1, 15oz can cannellini beans
6 cups (or as desired) chicken broth, vegetable broth or water
Salt and pepper, to taste
Crusty bread, for serving
Grated parmigiano reggiano (parmesan cheese), for serving (optional)

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Instructions

Sauté garlic. Add oil, garlic and red pepper to a large soup pot. Turn heat to medium. Allow garlic to sizzle for about 30-60 seconds.
Add escarole. Add escarole to the pot. Sauté 1-2 minutes.
Add beans and broth. Stir in beans and broth. Simmer 15-20 minutes or until escarole is tender.
Serve. Serve soup with crusty bread for dunking. Top with a drizzle of extra virgin olive oil and sprinkling of grated parmesan cheese, if desired.

Notes

Substitute escarole for kale, spinach or Swiss chard, if desired.

Use Great Northern White beans or other white beans in place of cannellini beans, if desired.

Instead of canned beans, you can use jarred beans with their liquid, or of course, dried beans. Soak and cook the dried beans in advance to making the soup.

Add onion or use onion in place of garlic for a different variation.

If desired, add pasta. Sometimes I add 1 cup of dried ditalini pasta directly to the soup a few minutes before the escarole is fully cooked.

Use less broth if you prefer a thicker version of the soup.

To crisp up the bread for serving, preheat oven to 350F. Add entire loaf (make sure any exposed, cut ends of bread are covered with foil) directly onto rack of oven. Heat for 5-8 minutes, or until crispy on the outside.

Freeze in sealed quart containers for up to 3 months.