Escarole soup with giant white beans and country ham from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 111) by Steve Sando

  • thyme
  • cooked royal corona beans
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute chicken broth or vegetable broth for all or part of bean broth.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken broth or vegetable broth for all or part of bean broth.

  • bfish on January 20, 2026

    Used napa cabbage this time. Equally excellent. I love how the greens don’t get cooked too long.

  • bfish on December 30, 2025

    Subbed chicory and pancetta, used large white Limas. Very good.

  • redbird on October 04, 2025

    Excellent recipe. I let the soup simmer for an additional hour. The extra time enable the broth to become very silky due to the country ham. Definitely will make again.

  • Lepa on September 13, 2024

    This is good. I used the bean broth (cooked with a parmesan rind) for the broth.

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