Lorenzo’s Fall Escarole and Bean Soup

Lorenzo’s Fall Escarole and Bean Soup


1/3 cup olive oil

2 cloves garlic

4 heads of Escarole cut into salad size pieces

(2) 24oz jars of sauce (I use Lorenzo’s Tomato Basil Sauce)

48oz water

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon crushed red pepper

(8) Basil leaves chopped (fresh)

(2) 15oz cans Cannellini Beans (Drained and rinsed)

(1) 15oz can whole kernel corn or equivalent fresh (cooked or grilled) corn


In a large stock pot on medium heat add oil and garlic. Allow garlic to infuse for a minute then add sauce and water along with salt, black pepper, crushed red pepper and basil. Bring heat up to medium high and allow the soup to come up to a boil. Once boiling reduce heat to a simmer and add escarole. You may need to do this in a couple batches.

Stir the escarole into the liquid and allow the escarole to wilt down into the soup. Allow to simmer for 30 minutes more. Now add cannellini beans and corn to the soup. Taste for flavor and add salt or pepper if desired.

For a more filling soup, I like to add meatballs. You can make your own following the below steps.


Combine ½ pound each of ground chuck and ground pork with 1 teaspoon black pepper, 1 teaspoon salt, ½ cup seasoned bread crumbs, 1/8 cup parmesan cheese, 1 large egg and 1/8 cup milk. Form into small balls and put directly in the soup.

Note: Add meatballs before the escarole, beans and corn. Allow to simmer in the soup for 40 minutes covered. Continue with escarole, beans and corn and allow an additional 30 minutes.

Serve with shredded parmesan or asiago cheese. I prefer asiago.

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