ESCAROLE & BEANS SOUP: THE HEARTWARMING DISH

This classic Neapolitan soup, known as “Pignato Magro,” is a heartwarming dish that combines tender cannellini beans with fresh escarole.

A simpler, meatless version of the traditional “Menesta ‘maretata,” this rustic recipe is rich in flavor, nutritious, and perfect for chilly days.

Why You’ll Love This Recipe

• Hearty and Nutritious: Packed with fiber and protein from beans and leafy greens.
• Rustic Charm: A traditional dish steeped in Neapolitan culinary history.
• Versatile and Simple: Ideal as a starter or a main course, with easy-to-find ingredients.

Cooking Time

• Preparation Time: 15 minutes (plus 12 hours soaking for beans)
• Cooking Time: 3 hours (including bean preparation)
• Total Time: 3 hours 15 minutes (plus soaking time)
• Servings: 4

Ingredients

For the Soup

• 11 oz (300 g) escarole, washed and cut into strips
• 2 cloves garlic, peeled
• 2 cups (400 g) dried cannellini beans, soaked overnight
• 2 bay leaves
• 2 tbsp extra virgin olive oil
• 1 fresh chili pepper, chopped (optional)
• Dried oregano, to taste
• Salt, to taste
• 1 cup (240 ml) bean cooking water or vegetable broth

For the Croutons

• Homemade Italian bread, sliced
• Extra virgin olive oil
• Salt and pepper, to taste

Step-by-Step Method

1. Prepare the Cannellini Beans

1. Soak the dried beans in a container filled with water for 12 hours.
2. Rinse the soaked beans under running water, then transfer them to a pot with plenty of fresh water.
3. Add the bay leaves and bring to a boil. Reduce the heat and simmer for 2 1/2 hours, skimming off any foam that forms on the surface.
4. Drain the beans and reserve 1 cup of the cooking liquid for the soup.

2. Sauté the Beans and Prepare the Soup

1. In a large saucepan, heat the olive oil over medium heat. Add the peeled garlic cloves and sauté until fragrant.
2. Stir in the cooked beans and season with salt, oregano, and chopped chili pepper (if using).
3. Cook for about 5 minutes, stirring occasionally.

3. Add the Escarole

1. Add the escarole strips to the saucepan. Pour in the reserved bean cooking water or vegetable broth.
2. Cover the pot with a lid and simmer over low heat for 20 minutes, until the escarole is tender and flavors meld.

4. Make the Croutons

1. Preheat the oven to 350°F (175°C).
2. Arrange bread slices on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper.
3. Toast in the oven for about 5 minutes, or until golden brown and crisp.

5. Serve

1. Ladle the hot bean and escarole soup into bowls.
2. Garnish with the toasted bread slices on the side or floating on top of the soup.
3. Serve immediately and enjoy this comforting Neapolitan classic.

Tips

• Flavor Boost: Add a sprinkle of grated Parmigiano Reggiano or Pecorino Romano before serving.
• Make Ahead: Prepare the beans a day ahead to save time.
• Alternative Greens: If escarole is unavailable, substitute with kale, Swiss chard, or spinach.

Nutritional Information (Per Serving)

Buon Appetito!
Relish the rustic flavors of Pignato Magro, a simple yet deeply satisfying Neapolitan soup. Perfectly paired with crispy croutons, this dish embodies the comforting essence of traditional Italian cooking.

Escarole & Beans Soup: The Heartwarming Dish

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Soaking Time 12 hours hrs

Servings 4

Calories 250 kcal

Ingredients

  

For the Soup

• 11 oz 300 g escarole, washed and cut into strips
• 2 cloves garlic peeled
• 2 cups 400 g dried cannellini beans, soaked overnight
• 2 bay leaves
• 2 tbsp extra virgin olive oil
• 1 fresh chili pepper chopped (optional)
• Dried oregano to taste
• Salt to taste
• 1 cup 240 ml bean cooking water or vegetable broth

For the Croutons

• Homemade Italian bread sliced
• Extra virgin olive oil
• Salt and pepper to taste

Instructions

 

Prepare the Cannellini Beans

• Soak the dried beans in a container filled with water for 12 hours.
• Rinse the soaked beans under running water, then transfer them to a pot with plenty of fresh water.
• Add the bay leaves and bring to a boil. Reduce the heat and simmer for 2 1/2 hours, skimming off any foam that forms on the surface.
• Drain the beans and reserve 1 cup of the cooking liquid for the soup.

Sauté the Beans and Prepare the Soup

• In a large saucepan, heat the olive oil over medium heat. Add the peeled garlic cloves and sauté until fragrant.
• Stir in the cooked beans and season with salt, oregano, and chopped chili pepper (if using).
• Cook for about 5 minutes, stirring occasionally.

Add the Escarole

• Add the escarole strips to the saucepan. Pour in the reserved bean cooking water or vegetable broth.
• Cover the pot with a lid and simmer over low heat for 20 minutes, until the escarole is tender and flavors meld.

Make the Croutons

• Preheat the oven to 350°F (175°C).
• Arrange bread slices on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper.
• Toast in the oven for about 5 minutes, or until golden brown and crisp.

Serve

• Ladle the hot bean and escarole soup into bowls.
• Garnish with the toasted bread slices on the side or floating on top of the soup.
• Serve immediately and enjoy this comforting Neapolitan classic.