This traditional Neapolitan recipe uses simple, rural ingredients.

My mom used to make this dish, especially in the winter. It reminds me of happy times spent with family. It’s a simple dish that comes from a place of love.

The recipe I use dates back to my ancestors who prepared the soup during hard times. It reminds me, especially in this unsettling moment of humanity, how simplicity, slow-living and (slow-cooking) can be the keys for a happy simple life.

Host Giuseppe


  • 18 oz. Escarole
  • 7 oz. Dry beans
  • 2 oz. Chopped Neapolitan salami
  • 2 oz. Parmigiano Reggiano
  • 1 Medium onion
  • 1 Carrot
  • 1 Celery stalk
  • Parsley
  • Extra virgin olive oil
  • Salt
  • Pepper


  1. Rinse very well and soak beans overnight with celery, carrot, onion and parsley
  2. Cook the beans the next day using the soaking water.
  3. Add salt and pepper to taste.
  4. Add olive oil.
  5. Clean, rinse escarole leaves
  6. Add escarole to beans and let it simmer until tender
  7. Add chopped salami and cheese

Serve in a bowl and enjoy!

Learn more about host Giuseppe and his experiences in New York City here.