Step-by-step instructions

1. In a large bowl, mix the dried beans with kosher salt and baking soda. Cover them with cold water and let them soak overnight. Once soaked, drain and rinse the beans.
2. In your pressure cooker or pot, combine the soaked beans with bay leaves and the whole garlic clove. Add enough water to cover the beans and cook until tender (about 25 minutes under pressure or an hour if simmering). Discard the bay leaves once cooked.
3. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic turns a golden brown.
4. Stir in the escarole along with 4 cups of water. Bring the mixture to a boil, then reduce to a simmer for 20 minutes.
5. Add your cooked beans to the pot, allowing the mixture to simmer and thicken for another 15 minutes. If it’s too thick, feel free to add a bit of the reserved bean liquid or water as needed. Season with salt to taste.
6. Serve your soup over toasted croutons, topping with freshly ground black pepper and, if desired, some grated Parmigiano-Reggiano.

Best ways to enjoy it

This Neapolitan Escarole Bean Soup is delightful on its own but pairs beautifully with rustic bread, a fresh salad, or even some hearty Italian meats. You can enhance your dining experience by drizzling a bit of additional extra-virgin olive oil on top or enjoying it alongside a glass of robust red wine. Garnish with fresh herbs or a squeeze of lemon juice for a vibrant twist.

Keeping leftovers fresh

Proper storage of your leftover soup can extend its culinary lifespan. Store the cooled soup in an airtight container in the refrigerator; it should comfortably last for about 3 to 5 days. For longer storage, consider freezing the soup in individual portions. When reheating, ensure it is warmed thoroughly, and if needed, add a splash of water for consistency, especially if it has thickened.

Pro chef tips

Here are some tips to elevate your soup game:

• Soaking beans overnight helps them cook faster and results in a creamier texture.
• Don’t skip the garlic slicing step; it ensures that the garlic flavor becomes more pronounced.
• Experiment with adding different greens if escarole isn’t available—kale or Swiss chard can also work beautifully!

Creative twists

While this recipe is wonderful as is, feel free to mix it up! Consider adding diced tomatoes for a richer broth or including diced potatoes for a more filling meal. For a twist of heat, add some chopped jalapeños along with the garlic. If you’re looking for a vegetarian option, swap out the chicken broth with vegetable broth for a hearty yet light soup.

Your questions answered

How long does it take to prepare?
In total, expect about 1 to 1.5 hours for cooking, plus the overnight soaking time for the beans.

Can I use canned beans instead?
Absolutely! If you’re short on time, you can use 3 cans of drained and rinsed beans, adding them directly to the soup in place of the dried beans.

Is this soup freezable?
Yes, this soup freezes incredibly well! Just ensure it cools completely before spooning it into freezer-safe containers.

What else can I add for flavor?
Feel free to incorporate some Italian herbs such as oregano or thyme to enhance the flavor profile of your soup.

This Neapolitan Escarole Bean Soup is more than just a recipe—it’s an experience you’ll want to enjoy again and again! Whether you savor it on a cozy night in or serve it at a gathering, it’s sure to become a beloved dish in your home.