Recipe: Escarole & Bean Soup with Elbow Pasta

Warm up these cold spring days with a piping hot bowl of Escarole & Bean soup!

By: Rossella Rago, Cooking With Nonna 


  • 3 Tablespoons Botticelli Extra Virgin Olive Oil
  • 2 Small Carrots cut into a 1/4 inch dice
  • 1 Medium Onion cut into a 1/4 inch dice
  • 1 Celery Stalk cut into a 1/4 inch dice
  • 8 Cups Chicken Broth
  • 1-19 oz Can Cannellini Beans, drained and rinsed
  • 1 Cup Botticelli Canned Crushed Tomatoes
  • 1 Head of Escarole, ends trimmed and cut into 1 inch strips
  • Salt and Black Pepper as desired
  • 1/2 Pound Botticelli Elbow Pasta
  • Grated Parmigiano Reggiano Cheese


  1. Put a large stock pot over a medium flame and heat the oil. Add the carrots, onions and celery to the pan and saute until softened, about 5-7 minutes.  
  2. Add the broth, beans and tomatoes to the pot and bring to a boil.  
  3. Add in the escarole and cook until tender, about 15-20 minutes.  
  4. Add the pasta into the pot and cook until al dente. Serve in warm bowls with crusty bread and a sprinkle of parmigiano reggiano cheese.  

Yield: Serves 6-8

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