Table of Contents
Introduction
Author Notes
They say the best meals are the ones that bring comfort. Escarole and beans—not just a classic Italian dish but a warm, wholesome hug in a bowl—do just that.
Whether you’re searching for a hearty dinner or a budget-friendly dish that doesn’t compromise on flavor or nutrition, this combination inspired by Mediterranean cuisine is your answer. Packed with fiber, protein, and a touch of nostalgia for homemade meals, this escarole and beans recipe deserves a special spot in your rotation.
Jump in as we uncover everything you need to know, from preparation steps to creative variations, to make this meal your new favorite.
Key Takeaways
This recipe balances nutrition, affordability, and classic Italian flavors to create a simple yet extraordinary meal. Great for vegetarians or anyone aiming to incorporate more wholesome meals into their diet. Make it your comforting weeknight go-to!
Escarole and Beans Recipe Details
Ingredients with Amounts
You only need a few simple ingredients that pair beautifully to bring out the best in this dish. Here’s what you’ll need:
- 1 head escarole (about 1 pound), rinsed and roughly chopped
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 0.5 teaspoon of red pepper flakes for a hint of spicy heat (optional)
- 4 cups vegetable stock (or chicken stock for added depth, if not vegetarian)
- 2 cans cannellini beans (15-ounce cans, drained and rinsed)
- 0.25 teaspoon salt (or to taste)
- 0.25 teaspoon black pepper
- Grated Parmesan cheese (optional for topping)
- Crusty bread or cooked pasta (optional for serving)
Preparation Steps
Follow these step-by-step instructions to create your perfect escarole and beans recipe at home.
Step 1: Prep the Escarole
Start by thoroughly washing the escarole leaves to remove any grit. Using a sharp knife, roughly chop into manageable chunks.
Step 2: Sauté the Aromatics
Warm the olive oil in a large pot over medium heat, ensuring it’s evenly heated. Sauté the minced garlic in the pot for 1 to 2 minutes, stirring occasionally until its aroma fills the kitchen. If you love a bit of spice, toss in the red pepper flakes here.
Step 3: Cook the Escarole
Add the chopped escarole to the pot. Stir it around to coat the leaves with the garlic and oil. Cover the pot and cook for 3-5 minutes, letting the leaves wilt.
Step 4: Add the Stock and Beans
Pour in the vegetable stock, then add the cannellini beans. Stir well to combine. Season with salt and black pepper.
Step 5: Simmer to Perfection
Bring the soup to a gentle simmer. Lower the heat and cook uncovered for about 15 minutes to allow the flavors to meld.
Step 6: Finish and Serve
Ladle the escarole and beans into bowls. Top with grated Parmesan cheese for added depth and richness. Pair with crusty bread or spoon over cooked pasta for a heartier meal.
Preparation & Cooking Times, Servings, and Yield
| Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins |
| Servings: 4 | Yield: A creamy, steaming pot of goodness |
Cooking Tips
Cook’s Notes
- Blanch Your Escarole: To remove its natural bitterness, blanch the escarole in boiling water for 1-2 minutes before sautéing.
- Boost Flavor: A splash of lemon juice or balsamic vinegar can brighten the dish before serving.
Variations/Substitutions
- Greens Alternative: Don’t have escarole? Replace it with kale, spinach, or Swiss chard for similar results.
- Bean Variety: Swap cannellini beans with chickpeas or great northern beans for a different texture.
- Brothy or Thickened: Do you prefer a thicker consistency? Before adding the beans to the pot, mash a portion of them to enhance the dish’s texture.
- Meaty Addition: Add cooked Italian sausage if you’re not vegetarian.
Equipment Needed
- A large stockpot or Dutch oven, perfect for preparing soups, stews, or boiling large quantities of ingredients.
- A sturdy cutting board and a sharp knife are essential tools for easy chopping, slicing, and dicing ingredients.
- A wooden spoon is ideal for stirring and mixing without scratching the surface of your cookware.
Nutrition & Serving
Nutrition Facts (Per Serving)
| 210 | 7g | 28g | 9g |
| Calories | Fat | Carbs | Protein |
| 480mg | 9g | ||
| Sodium | Fiber |
Serving Suggestions
- Crusty Bread: Use it to mop up the savory broth.
- Over Pasta: Transform this dish into an Italian escarole and beans soup-pasta hybrid.
- Add Protein: Pair with grilled chicken for a more filling meal.
Final Thoughts
Personal Touch
This recipe feels like home. Many Italians will tell you stories about their grandma making Italian escarole and beans on chilly evenings. Why not add your twist? Whether it’s a splash of your favorite hot sauce or throwing in some diced tomatoes, make it a recipe that aligns with your family traditions.
Conclusion
Making this escarole and beans recipe is about more than just cooking—it’s about creating moments of comfort, warmth, and satisfaction. The combination of tender escarole, hearty beans, and flavorful seasonings brings a rich and nourishing dish to your table. This recipe doesn’t just feed your body; it feeds your soul, reminding you of the simple joys of homemade meals. Plus, the straightforward steps and minimal ingredients ensure that anyone can try it and feel like a seasoned chef regardless of skill level.
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FAQ
Is it possible to prepare this dish using a slow cooker instead of a pot?
Yes, you can! Follow steps 1-3 instructions, then transfer everything to your slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Add the Parmesan cheese and serve as directed.
Is it possible to freeze leftovers?
Absolutely! Once cooled, store the soup in an airtight container or freezer-safe bag and freeze for up to three months. Thaw overnight in the fridge before reheating on the stove or microwave. Sprinkle with fresh Parmesan before serving.
What exactly is escarole, and what does it taste like?
Escarole is a slightly bitter leafy green from the Chicory family. Its mild bitterness mellows out beautifully when cooked, pairing perfectly with the creaminess of beans.
Can I make this ahead of time?
Absolutely! This dish reheats wonderfully. To keep your leftovers fresh, place them in a sealed airtight container and refrigerate them for up to three days. The flavors only deepen as they sit.
Can I freeze escarole and bean soup?
Yes, you can freeze it for up to 2 months. Reheat and enjoy!
Is this recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. If you’re avoiding gluten, just be mindful of what you pair it with (like bread or pasta).