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Think of this as an Italian version of beans, greens and ham! It’s truly one of my favorites and is so easy to make! My Grammy Filomena would flavor water by boiling pepperoni, then adding the escarole and beans. I start mine with the usual, olive oil, garlic and red pepper flakes. Honestly, I like mine better. I whip this up for lunch often, starting it late morning.

You will need:

Olive oil

2 garlic cloves, minced

1/2 cup pancetta, small cubes

Pinch of red pepper flakes

1 can navy beans, do not drain

1/2 head of Escarole, washed thoroughly and rough chopped

2 cups chicken bone broth

2 cups water

Salt and pepper to taste

In a large pot, coat bottom with olive oil and heat. Add garlic, cooking until light brown. Then add red pepper flakes, and pancetta, continue to cook for another 10 minutes. Add water, broth, salt and pepper. Bring to a boil, stir and let the flavors get to know each other for another 10 minutes. Add in beans and escarole, stir then cover. Simmer on low for an hour. Ladle into bowl, drizzle with a little bit of good EVOO and top with some grated pecorino.

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