We frequently work with Top of the Square Catering and find the food and service to be exceptional. From artist hospitality to small receptions to opening night galas, there is nothing that Milton and his team can't handle.

-Michael Harrington
New York University



White Bean and Escarole Soup


Yield: 6 to 8 Servings


  • 1/2 cup extra virgin olive oil
  • 1 onion cut into large pieces
  • 3 whole cloves garlic
  • 1/2 teaspoon crushed red pepper 
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • 6 ounces pancetta, left in big pieces
  • 2 cups dried white beans, such as cannellini or cranberry beans, rinsed, soaked in water for 24 hours, and drained
  • 3 quarts homemade or low-sodium purchased chicken broth
  • Kosher salt and freshly ground black pepper
  • 1 head escarole, shredded (about 3 cups)


In a large soup pot, heat half of the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic, crushed red pepper, rosemary, sage, and pancetta. Cook, stirring occasionally, for about 5 minutes to allow the flavors to develop. Add the drained beans and chicken stock. Bring the liquid to a boil, reduce to a gentle simmer, and cook until the beans are tender, 1 1/2 to 2 hours.

Puree the removed beans with about 2 Tablespoons of olive oil and some salt and pepper; return puree to the pot. Add the shredded escarole and cook until wilted. Taste and add additional salt and pepper if needed. Serve soup in warm bowls finish with a drizzle of olive oil.


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