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Chef Deborah Snow

Blue Heron, www.blueherondining.com, Sunderland, MA


  • 1 ½ quarts chicken broth
  • 1 lb good spicy pepperoni in small pieces
  • ½ onion, chopped finely
  • 2 cloves garlic
  • 1 carrot, diced small
  • 3 cups cooked cannellini beans, with liquid
  • 2 heads escarole, roughly chopped
  • 1 cup ditilini or other small pasta
  • grated Parmigiano-Reggiano cheese
  • chopped parsley for garnish


Bring to the boil the pepperoni, garlic, onion and chicken broth, then reduce heat to a rolling simmer. Add carrots and continue cooking for 30-45 minutes.

When broth is fully flavored, add beans and pasta.

When beans and pasta are almost tender, add chopped escarole; mix well.

Just prior to serving, adjust seasoning and top soup with cheese and chopped parsley.