Escarole and Bean Soup
Escarole and Bean Soup (Scarola e Fagioli) is a hearty, rustic Italian soup featuring tender escarole greens and creamy white beans in a savory broth. It is a classic comfort dish from Southern Italy, particularly Naples and Campania, often made with simple pantry staples like cannellini beans, garlic, olive oil, and sometimes pancetta or parmesan rind for depth.
🍽️ Nutrition at a glance
This soup is a balanced, nutrient-dense meal, providing a good mix of plant-based protein and complex carbohydrates from the beans, with healthy fats from olive oil. A typical serving offers a solid dose of fiber, vitamins A and K from the escarole, and minerals like iron and potassium, all for roughly 200-250 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 10 g |
| Carbs | 28 g |
| Fat | 4 g |
| Fiber | 8 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Potassium | 550 mg |
| Iron | 3.5 mg |
| Vitamin A | 4500 IU |
| Vitamin C | 25 mg |
| Calcium | 120 mg |
| Folate | 150 mcg |
| Magnesium | 60 mg |
| Vitamin K | 200 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this soup is a prime example of 'cucina povera' (peasant cooking), transforming humble ingredients into a satisfying and nutritious meal. Nutritionally, escarole is a bitter green that's surprisingly rich in folate and antioxidants, while the beans add prebiotic fiber that supports gut health.
