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Escarole & bean soup


60 minutes






680g escarole
2 cups dried white cannellini beans
113g canned chopped tomatoes
6 thick slices of bread
2 tablespoons extra virgin olive oil
2 garlic cloves
1 celery stalk
parsley to taste
salt and pepper to taste


Soak the beans overnight. Next day, rinse them with clean water and put them in a pan covered with water, two cloves of garlic and finely chopped celery, chopped tomatoes, three tablespoons of oil, salt and pepper.

Bring the bean to a boil, turn down the heat and let them simmer gently for about 50 minutes.

In a separate pan, put the roughly chopped escarole in boiling salted water for a few minutes, drain and add to the beans.

In the end, sprinkle the soup with finely-chopped parsley and serve it on thick slices of toasted bread.

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