Neapolitan Style Soup with White Beans and Dandelion Greens
This hearty traditional Italian soup with bitter greens and white beans comes together quickly.
Servings 4
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried red pepper flakes
- 3/4 pound dandelion greens, washed and sliced into one-inch pieces (see Kitchen Notes)
- 1 15-ounce can cannellini beans, drained and rinsed
- 2 cups chicken stock
- 2/3 cup fresh grated Parmesan, plus more for serving
- 1 cup cooked chicken, cut into bite-sized pieces
- salt, if needed
Instructions
- Heat the olive oil in a heavy-bottomed saucepan over medium heat—we used a 3.5 quart pot. Sauté the garlic and dried red peppers for two minutes, then add the dandelion greens and the chicken stock. The stock should just barely cover the dandelion. Bring to a boil and gently simmer for 15 to 20 minutes. Cooking the greens this long reduces their bitterness.
- Add in the cannellini beans, the chicken and the 2/3 cup of Parmesan. If the soup is too thick, add a little water. Stir well over medium-low heat until everything is heated through. Taste and adjust seasoning with salt, if needed. That’s it! Ladle into soup dishes, top with a tablespoon, or more, of grated Parmesan, and this is ready to serve.
Kitchen Notes
Dandelion greens or… Dandelion greens are a nice bitter green packed with distinctive flavor and plenty of nutrients. Escarole, a part of the chicory family, is an integral part of Italian cuisine that brings its own bitter qualities. You can use either with this soup.