Escarole and Beans Soup (Scarola e Fagioli)

Scarola e Fagioli is a classic Neapolitan comfort dish that combines tender escarole with creamy white beans. Simple, nutritious, and deeply rooted in the peasant traditions of Campania, it is often enjoyed with rustic bread and a drizzle of extra virgin olive oil.

Portata first course

Cucina napoletana

Keyword Scarola e Fagioli, Escarole and Beans Soup, Neapolitan Soup, Cannellini Bean Soup, Campanian Cuisine, Italian Comfort Food, Escarole Recipe, Traditional Neapolitan Cooking

Preparazione 15

Cottura 35

Tempo totale 45

Servings 6

Equipment

Large soup pot
Cutting board
Chef’s knife
Wooden spoon
Colander
Ladle

Ingredienti

2 large heads escarole cleaned and roughly chopped
500 g cooked cannellini beans drained
1 small onion finely chopped
2 cloves garlic minced
3 tablespoons extra virgin olive oil
1.5 liters vegetable broth or water
Salt to taste
Black pepper to taste
1 small chili pepper finely chopped optional
Crusty country bread for serving optional
Grated Parmigiano Reggiano cheese optionale

Istruzioni

Heat the olive oil in a large soup pot over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
If using chili pepper, add it and cook for another minute.
Add the escarole and stir until it begins to wilt.
Pour in the broth or water and bring to a gentle boil.
Reduce the heat and simmer for 15 minutes.
Add the cannellini beans and continue cooking for another 20 minutes.
Lightly mash a small portion of the beans against the side of the pot to create a creamier texture.
Season with salt and black pepper to taste.
Serve hot with toasted rustic bread and an extra drizzle of olive oil.

Note

Borlotti beans can be used instead of cannellini beans.
Some traditional Neapolitan families prepare this dish almost dry, with very little broth.
A piece of Parmigiano rind may be added during cooking for extra flavor.
The dish is often even better the next day.