Name: Acini di Pepe Soup with Cannellini and Escarole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 120 g Dried acini di pepe; 400 g Canned cannellini beans (Drained weight; rinse well.); 250 g Escarole (Trimmed weight, washed and cut into ribbons.); 100 g Carrot (Peeled and finely diced.); 6 g Garlic (About 2 cloves, finely sliced.); 1,400 ml Low-salt vegetable broth; 35 ml Extra-virgin olive oil; g Fine sea salt (To taste.); g Black pepper (To taste.)

If the soup thickens as it stands, add a splash of hot broth before serving.

Make ahead Make the soup base with the beans and escarole first. Bring it back to a simmer and cook the pasta in it just before serving.

Total: 40 min
Prep: 15 min
Cook: 25 min
Serves: 4

One step at a time, with what each step needs.

Scan for the recipe

Acini di Pepe Soup with Cannellini and Escarole

Total 40 min · Prep 15 min · Cook 25 min · Serves 4

Ingredients

Skip to the method

4 servings

120 g1 cup120 g
Dried acini di pepeFor a soup with a little more bite, use the same weight of cubetto, the small square pasta. Follow its longer packet time and add hot broth if needed to keep the soup spoonable.
Shop
400 g14 oz400 g
Canned cannellini beansDrained weight; rinse well.
250 g9 oz250 g
EscaroleTrimmed weight, washed and cut into ribbons.
100 g3½ oz100 g
CarrotPeeled and finely diced.
2 cloves
Garlicfinely sliced.
1,400 ml6 cups1,400 ml
Low-salt vegetable broth
35 ml2¼ tbsp35 ml
Extra-virgin olive oil
to taste
Fine sea salt
to taste
Black pepper

As an Amazon Associate, we earn from qualifying purchases. Other Shop links may also earn us a commission, at no cost to you.

Method

Heat 25 ml of the oil in a soup pot over medium heat. Cook the carrots for 5 minutes, stirring, then add the garlic and cook for 30 seconds, just until fragrant.Heat 1¾ tbsp (25 ml) of the oil in a soup pot over medium heat. Cook the carrots for 5 minutes, stirring, then add the garlic and cook for 30 seconds, just until fragrant.
Add the beans and broth. Bring to a simmer, cook for 8 minutes, then lightly crush a ladleful of beans against the side of the pot and stir them back in. Taste and add salt if needed.
Stir in the acini di pepe and keep the soup at a steady simmer. Add the escarole for the last 4 minutes of the time stated on the pasta packet. Taste a few acini to check that they’re tender.
Divide among warm bowls. Finish with the remaining olive oil and freshly ground pepper.