Sicilian Chickpea and Escarole Soup
A hearty Mediterranean bean soup with fennel, citrus, and Parmesan complexity
Why This Recipe Works
This traditional soup relies on dried chickpeas to absorb the bright flavors of fennel, orange zest, and a Parmesan rind during a long simmer. The escarole is added at the very end to ensure the leaves become velvety while the stems retain a gentle, fresh crunch.
Instructions
Dissolve the salt in 4 quarts cold water in a large bowl. Add the chickpeas and soak at room temperature for 8 to 24 hours. Drain and rinse the beans thoroughly under cold water.
Heat the oil in a large Dutch oven over medium heat until it shimmers. Add the fennel and onion and cook, stirring occasionally, until the vegetables are softened and translucent, 8 to 10 minutes.
Stir in the garlic, oregano, and red pepper flakes and cook until fragrant, about 1 minute.
Add the water, broth, soaked chickpeas, Parmesan rind, bay leaves, and orange zest. Increase the heat to high and bring to a boil, then reduce the heat to low and simmer, partially covered, until the chickpeas are completely tender, 1 to 1½ hours.
Remove and discard the Parmesan rind, bay leaves, and orange zest strip. Stir in the escarole and tomato and continue to simmer until the escarole is wilted and tender, 3 to 5 minutes.
Season the soup with salt and pepper to taste. Serve hot in warmed bowls, drizzled with extra olive oil and a generous sprinkle of grated Parmesan.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The chickpeas can be soaked up to 24 hours in advance. The finished soup can be kept for up to 3 days, though the escarole will lose its bright green color.
What substitutions can I make?
- fresh oregano: 1/2 teaspoon dried oregano
- Parmesan cheese rind: 2-inch chunk of Parmesan cheese
