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Escarole and Beans

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

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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. 1

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

  2. 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. 3

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

  4. 4

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

  5. 5

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

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Questions

Can I use dried beans instead of canned in Escarole and Beans?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Escarole and Beans uses 2 cans cannellini beans, drained.

Is Escarole and Beans spicy?

Moderately. The heat in Escarole and Beans comes from 1/4 tsp red pepper flakes. For a milder plate, halve the red pepper; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Escarole and Beans gluten-free?

Yes. As written, nothing in the ingredient list for Escarole and Beans is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many calories are in Escarole and Beans?

One serving (the recipe makes 4) is about 220 calories, with 11 g protein, 32 g carbohydrate and 6 g fat, plus 10 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list.

How long does Escarole and Beans keep?

Refrigerate Escarole and Beans for 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.

Serve it with

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