Escarole and Beans

Name: Escarole and Beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 tbsp olive oil; 4 garlic cloves, sliced; 1/4 tsp red pepper flakes; 1 head escarole, chopped; 2 cans cannellini beans, drained; 2 cups vegetable broth; 1/2 tsp kosher salt

A classic Italian-American broth dish combining tender leafy greens and creamy white beans in a garlicky broth. Perfect as a cozy starter or lightweight main course.

25 minEasyServes 4220 cal/serving

Italian-AmericanSoupStovetopVegetarianVeganMediterraneanHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarAlcohol-FreeCorn-Free

Ingredients

2 tbsp olive oil
4 garlic cloves, sliced
1/4 tsp red pepper flakes
1 head escarole, chopped
2 cans cannellini beans, drained
2 cups vegetable broth
1/2 tsp kosher salt

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat.
2

Add 4 sliced garlic cloves and 1/4 tsp red pepper flakes, cooking for 1 to 2 minutes until fragrant and lightly golden.
3

Stir in 1 head chopped escarole and 1/2 tsp kosher salt, cooking for 3 to 4 minutes until wilted.
4

Add 2 cans drained cannellini beans and 2 cups vegetable broth, bringing the mixture to a gentle simmer.
5

Simmer uncovered for 10 minutes until the greens are tender and broth is flavorful.

Questions

How long does Escarole and Beans keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Escarole and Beans?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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