Italian Escarole and White Bean Chowder

Name: Italian Escarole and White Bean Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 6 cloves (30 g) garlic cloves, minced; ¼ teaspoon (½ g) red pepper flakes; 6 cups (1440 ml) low-sodium chicken broth; 1 can (14.5 oz) (411 g) canned diced tomatoes; 2 cans (15 oz each) (850 g) canned cannellini beans, drained and rinsed; 1 large head (about 1.5 lb) (680 g) fresh escarole, washed, trimmed, and chopped into 2-inch pieces; ¾ cup (130 g) ditalini pasta; to taste kosher salt; to taste freshly ground black pepper; ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated (optional)

From the MyKitchenBank Kitchen

A rustic Italian chowder that brings together tender escarole, creamy cannellini beans, and small pasta in a garlicky broth. This satisfying yet light soup is ready in under an hour and makes a comforting main course or starter. The escarole wilts into the broth while ditalini pasta adds body, creating a traditional dish that tastes like it simmered all day but comes together quickly on the stovetop.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: 4 servings (about 10 cups total)

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Steps

Before you start

Wash and chop the escarole thoroughly—dirt can hide between the leaves
Have your broth measured and ready to add to the pot
Check that your cannellini beans are fully drained and rinsed

1
Sauté garlic and pepper
- Heat the olive oil in a large heavy-bottomed pot over medium heat.
- Once shimmering (about 1 minute), add the minced garlic and red pepper flakes.
- Stir constantly for 1–2 minutes until fragrant but not browned.
- The garlic should just begin to turn golden at the edges.
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Ready when: Garlic is fragrant and just golden at edges
Tip: Don't let the garlic brown or it will taste bitter—keep the heat at medium and watch closely.
2
Add broth and tomatoes
- Pour in the chicken broth and add the canned diced tomatoes with their juices.
- Stir well to combine.
- Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer.
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Ready when: Liquid reaches a boil and steaming edges appear
Tip: Bring it to a full rolling boil before reducing heat to ensure even cooking of all ingredients.
3
Add beans and simmer
- Stir in the drained and rinsed cannellini beans.
- Return the mixture to a gentle simmer over medium heat.
- Let it simmer for 5 minutes to allow the beans to warm through and absorb some of the broth's flavor.
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Ready when: Beans are heated through and broth is gently bubbling
Tip: Canned beans are already cooked, so this step is just for warming and flavor integration—don't overdo it or they'll fall apart.
4
Add escarole
- Add the chopped escarole to the pot, stirring well to submerge it in the broth.
- The greens will be quite high in the pot initially, but they will wilt down within 2–3 minutes.
- Continue simmering over medium heat.
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Ready when: Escarole is tender and has wilted completely
Tip: Stir the escarole a few times in the first minute to ensure even wilting. It will release some moisture but won't make the soup watery.
5
Cook pasta
- Add the ditalini pasta to the simmering soup, stirring to prevent sticking.
- The pasta will take about 8–10 minutes to cook through.
- Stir occasionally (every 2–3 minutes) to ensure the pasta doesn't clump or stick to the bottom of the pot.
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Ready when: Pasta is tender and no longer chalky in the center when bitten
Tip: Use the pasta box's cooking time as a guide, then taste to check for doneness—the soup liquid won't soften the pasta much more than the usual boiling time.
6
Season and taste
- Taste the chowder.
- Season generously with kosher salt and freshly ground black pepper to your preference.
- Remember that low-sodium broth requires more salt than you might expect.
- Adjust until the flavors are bright and balanced, with the garlic and herbs coming through clearly.
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Ready when: Broth tastes savory and well-seasoned, greens and beans are tender
Tip: Add salt gradually—you can always add more, but you can't remove it. Taste between additions.
7
Serve with cheese
- Ladle the chowder into bowls.
- If desired, top each serving with a generous pinch of finely grated Parmigiano-Reggiano cheese.
- Drizzle with a little extra-virgin olive oil if you like.
- Serve immediately while hot.
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Tip: The cheese adds a sharp, salty finish that balances the mild beans and tender greens. Don't skip it if you have it on hand.

Good to know

Tips

Don't skip washing the escarole—the outer leaves often trap dirt and sand. Cut away any yellowed or damaged leaves before chopping.
If your chowder seems too thick after standing overnight, thin it with additional warm broth or water when reheating. The pasta and beans will absorb liquid over time.
For a richer version, use half chicken broth and half heavy cream or whole milk, added in the last 2 minutes of cooking.
This soup is equally good hot or at room temperature, making it ideal for packed lunches or leftovers.

Make ahead

The soup improves overnight as flavors meld. Prepare through step 6, then cool completely and refrigerate for up to 3 days. Reheat gently over medium heat, stirring often, and add a splash of broth if needed to restore the desired consistency.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months (though the pasta texture may soften slightly upon thawing). Reheat gently on the stovetop over medium heat, stirring often and adding extra broth or water if the soup has thickened.

Substitutions

fresh escarole → Swiss chard or spinach. Use the same weight. Swiss chard will hold its shape better; spinach will be more delicate. Both wilt in about the same time.
canned cannellini beans → Great Northern beans or white kidney beans. These are similar in size and texture. Avoid very small beans like navy beans, which will break apart.
ditalini pasta → Orzo, small shells, or elbow pasta. Keep the amount the same. These shapes cook at similar rates and won't overpower the broth.
low-sodium chicken broth → Vegetable broth. The soup will be lighter and more vegetable-forward but still delicious. Use the same amount.