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The Classic Italian Soup That Will Make You Feel Amazing

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Today we’re making a classic Italian beans and greens soup. I used escarole, but you could easily sub spinach or kale if escarole proves too hard to find. I hope you enjoy this escarole and beans soup!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ESCAROLE AND BEANS SOUP PRINT RECIPE:
https://www.sipandfeast.com/escarole-and-beans/

Ingredients
¼ cup (54g) olive oil
4 ounces (114g) pancetta – diced
3 ribs celery – diced
1 medium onion – diced
3 cloves garlic – sliced
2 medium Russet potatoes – peeled and cut into small cubes
1 pound (454g) dried cannellini beans soaked overnight, or 3 16-ounce cans
1 head escarole – washed and chopped
6 cups low sodium chicken stock – plus more to thin as needed
salt and pepper – to taste
1 small Parmigiano Reggiano rind – optional
½ cup Parmigiano Reggiano for serving

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20 Replies to “The Classic Italian Soup That Will Make You Feel Amazing”

  1. James tried my beans and greens soup then made me test some beanboozled beans. The print recipe and ingredients are always linked right in the description. If you enjoy these videos please like and share them. That really helps us out.

  4. My son told me to watch you and he knew good food. He died in June "22 of Graves Disease. I love your videos ad still watch faithfully. His birthday is coming up on April 4th. I miss him terribly. Thank you for your videos.

  5. I have tried a couple of your recipes and the flavor is there without having to use additional spices. I’ll be making this soup for sure. Your chili is amazing, my son thought it was the best I’ve ever made, so thank you.

  8. This looks so good! I’m going grocery shopping tomorrow, so I’m getting the ingredients for this. I’m sorry, I laughed when you spilled the stock hahahha

  10. You guys are funny! To thicken beans and make them creamier, my mother taught me to use a potato masher (I am a bit older than she was when she passed and I have forgotten the name of a potato masher- growing old is not for sissies) and hit the beans ONCE in 3 different spots in the pot, just as you would normally take them off the heat before serving. Stir them up good and make sure you have enough liquid in the pot because the smashed beans will scorch quickly if they are dry and certainly will dry up when they thicken if you don’t have enough liquid. Then let them cook another 5 minutes before you serve them. The beans that smashed will dissolve and you will have the creaminess without adding something that changes the taste. You still have a pot of whole beans like usual as you only press down with the masher once in each spot. You will probably have a couple of beans broken in half that did not dissolve but I really mean just a couple broken beans in each bowl. Just an idea. I like to do it that way and it works very well. Great video!

  12. My local Italian restaurant makes an amazing beans and greens soup but there's no potato at all. But there so SO MUCH garlic and their broth is amazing. It really feels healing. Happy to try out this recipe.

  14. Can someone shed some light on my question please…why are the labels off the cans??

  15. "Like no offense, but that's just me. I think everything needs a lot of salt" – what a mood, because that's totally me as well 😀

  16. Watching this before dinner and it looks so yummy. Glad the taste tester enjoyed????????????????

  17. This recipe looked delicious. Hey, if James liked it, I'm probably going to like it! Loved his giggle. Eewww, you ate a booger! LOL. You two are great together.

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