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Bean and Escarole Soup

Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Servings 8


  • 1 pound dried great northern beans
  • 1 ½ quarts of water
  • 1 head escarole
  • 1 can diced tomatoes 14.5 oz
  • 2 ham hocks
  • Salt & pepper to taste


  • Wash beans. Add beans to a medium size pot and cover with water. Soak overnight.
  • Drain water and rinse beans, then add one and one half quarts of fresh water to the beans. Bring to a boil. Add the two ham hocks and the tomatoes. Salt to taste. Cook for about one and one half hour.
  • Discard the outer leaves of the escarole. Wash the escarole and then chop into medium size pieces. Add to the beans and continue cooking for about 20 minutes.
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