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Escarole and Bean Soup
  • Escarole
  • Vegetables
Serves:   6
(serving size: 1 bowl)

  • Prep Time:   10 minutes
  • Cook Time:   10 minutes
  • Total Time:   20 minutes


2 tablespoons olive oil

2 garlic cloves, chopped
1 head escarole, chopped
4 cups low-salt chicken broth
1 cup dried cannellini beans that have been soaked and cooked until soft (2 cups cooked cannellini beans) or 1 (15 ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil


Available through the online Marketplace:
Cannelloni Beans-Certified Organic,NYS grown

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

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