Escarole and Beans

Escarole and Beans is a classic Italian comfort dish known for its simplicity, warmth, and nourishing flavor. Made with tender, slightly bitter escarole greens and creamy cannellini beans, this rustic one-pot meal is both hearty and healthy. Often served as a soup or stew, it’s a perfect option for a cozy night in, a meatless dinner, or a quick, satisfying lunch.

Why You’ll Love This Recipe

• Simple, wholesome, and made with pantry staples
• Naturally vegetarian and can be made vegan
• Full of fiber, vitamins, and plant-based protein
• Quick to prepare in just 30 minutes
• Comforting without being heavy
• One-pot meal = easy cleanup
• Versatile as a soup, side, or main
• Can be served with pasta, rice, or crusty bread
• Classic Italian flavor with minimal ingredients
• Great for meal prep or leftovers

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Escarole, cleaned and chopped
• Cannellini beans (canned or cooked from dry)
• Olive oil
• Garlic, sliced or minced
• Onion, finely chopped (optional)
• Crushed red pepper flakes (optional, for heat)
• Vegetable broth or chicken broth
• Salt and black pepper
• Grated Parmesan cheese (optional, for serving)
• Lemon juice or zest (optional, for brightness)

directions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add garlic (and onion, if using) and sauté until fragrant, about 2–3 minutes.
3. Add chopped escarole and cook until wilted, about 4–5 minutes.
4. Stir in the beans and season with salt, pepper, and red pepper flakes.
5. Pour in broth to cover the mixture—more for soup, less for a thicker stew.
6. Simmer for 10–15 minutes to blend the flavors.
7. Optional: Finish with a splash of lemon juice and a sprinkle of Parmesan cheese before serving.
8. Serve warm with crusty bread or over pasta or rice.

Servings and timing

This recipe serves 4 and takes about 30 minutes total — 10 minutes prep and 20 minutes cook time.

Variations

• Add diced pancetta or Italian sausage for a heartier version
• Include chopped carrots and celery for more depth
• Stir in cooked pasta like ditalini or orzo
• Add a splash of white wine for extra flavor
• Use kale or spinach if escarole isn’t available
• Blend part of the beans for a creamier texture
• Top with croutons or garlic toast for crunch

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave. The flavor improves as it sits. This dish also freezes well—freeze in portions for up to 2 months and thaw overnight before reheating.

FAQs

What is escarole?

Escarole is a leafy green from the chicory family. It’s slightly bitter but mellows when cooked.

Can I use dried beans?

Yes. Soak and cook them beforehand, or use canned beans for convenience.

Is this dish vegan?

Yes, as long as you use vegetable broth and skip the Parmesan cheese or use a plant-based version.

Can I make this a soup?

Absolutely. Just add more broth for a looser consistency and serve it with a spoon.

What goes well with escarole and beans?

Crusty Italian bread, garlic toast, or a simple pasta are great pairings.

Can I add meat to this?

Yes, pancetta, bacon, or Italian sausage add savory depth to the dish.

Is escarole easy to find?

Most grocery stores carry it, especially in fall and winter. Substitute with kale, chard, or spinach if needed.

How do I clean escarole?

Rinse well in cold water, then chop. Escarole often holds sand, so soak it and rinse thoroughly.

Can I make this spicy?

Yes—add crushed red pepper flakes or a dash of hot sauce.

How long does it last in the fridge?

Up to 4 days. Reheats well and tastes even better the next day.

Conclusion

Escarole and Beans is a timeless Italian dish that proves simple ingredients can deliver incredible flavor and comfort. Whether served as a soup or stew, as a side or main, it’s hearty, healthy, and sure to become a regular in your weeknight dinner rotation. Serve it with crusty bread and enjoy a taste of rustic Italian home cooking.

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