Escarole and Beans Recipe
This Escarole and Beans recipe is a simple yet hearty dish that combines nutritious greens with the creamy texture of cannellini beans.
With garlic, a touch of crushed red pepper, and a rich broth, it’s a comforting meal that comes together in under 30 minutes.
Serve it with toasted Italian bread and a sprinkle of Parmigiano Reggiano for an extra layer of flavor—perfect for a quick weeknight dinner or a light, healthy lunch.
Why You’ll Love This Recipe:
People will love this Escarole and Beans recipe for its perfect balance of flavors and textures.
The creamy cannellini beans and tender escarole are complemented by the warmth of garlic and a subtle kick from the red pepper flakes.
It’s quick, easy to prepare, and packed with nutrients, making it both a delicious and healthy choice.
The addition of toasted Italian bread and grated Parmigiano Reggiano adds richness, transforming this simple dish into something truly comforting and satisfying.
Plus, it’s versatile enough to enjoy as a main course or a side!
Key Ingredients:
Escarole: A leafy green that adds a slightly bitter, yet tender texture to the dish.
Cannellini beans: Creamy, mild-flavored beans that provide heartiness and protein.
Garlic: Adds aromatic depth and savory richness.
Extra virgin olive oil: For sautéing the garlic and creating a flavorful base.
Chicken stock: Provides a rich, savory liquid for the soup.
Crushed red pepper flakes: A touch of heat that elevates the dish without overpowering it.
Italian bread: Toasted to perfection, offering a crunchy contrast to the soft beans and escarole.
Parmigiano Reggiano cheese: Grated on top for a nutty, salty finish.
Escarole and Beans Recipe
This dish is both simple to prepare and packed with flavor, making it a quick and healthy option for any meal.
Ingredients:
1 head of escarole, cleaned and chopped
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
1 cup chicken stock
1/2 teaspoon crushed red pepper flakes
Italian bread slices, toasted
Grated Parmigiano Reggiano cheese, for garnish
Instructions:
Sauté the garlic:
Heat olive oil in a pot over medium heat, then add the sliced garlic and red pepper flakes. Stir occasionally until the garlic becomes fragrant and golden.
Add beans and stock:
Once the garlic is golden, incorporate the rinsed cannellini beans and chicken stock. Stir well and bring the mixture to a simmer.
Simmer the soup:
Let the beans and stock simmer for about 10 minutes, allowing the flavors to meld together.
Add the escarole:
Stir in the chopped escarole and cover the pot. Cook for another 10 minutes until the escarole has softened.
Serve and garnish:
Serve the soup with toasted Italian bread on the side and a sprinkle of freshly grated Parmigiano Reggiano on top for extra flavor.
Notes:
Escarole Choice: Look for fresh, tender escarole that isn’t too wilted. You can also substitute with other leafy greens like kale if needed.
Beans: Canned cannellini beans work perfectly for convenience, but you can use dried beans if you prefer, just be sure to soak and cook them first.
Seasoning Adjustments: Feel free to adjust the amount of crushed red pepper flakes depending on your spice preference. You can also add more garlic for a deeper flavor.
Bread: Toast the Italian bread slices until crispy, but be cautious not to burn them, as they’ll soak up the soup beautifully.
Vegetarian Option: For a vegetarian version, simply substitute vegetable broth for the chicken stock.
Serving Variations: This dish is perfect as a main meal, but you can serve it as a side alongside grilled meats or pasta. You can even top it with more cheese for extra richness.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 280 | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Unsaturated Fat: 12g | Carbohydrates: 5g | Fiber: 7g | Sugars: 3g | Sodium: 650 mg | Cholesterol: 5mg
Frequently Asked Questions:
Can I use a different type of bean instead of cannellini beans?
Yes! While cannellini beans are traditional in this recipe, you can use other beans like navy beans, great northern beans, or even chickpeas for a similar texture and flavor.
Is this recipe vegetarian?
Yes, this recipe is vegetarian as long as you use vegetable stock instead of chicken stock.
For a vegan option, use a plant-based stock and skip the Parmigiano Reggiano or substitute with a vegan cheese.
Can I make this recipe ahead of time?
Absolutely! This dish actually tastes better the next day as the flavors meld.
You can make it ahead, store it in an airtight container in the fridge for up to 3 days, and reheat when you’re ready to serve.
What if I don’t have fresh escarole?
If you don’t have fresh escarole, you can use other leafy greens like spinach, kale, or even chard.
Just keep in mind that these greens may cook slightly differently.
Can I freeze Escarole and Beans?
Yes, you can freeze this dish. Store it in an airtight container for up to 3 months.
When reheating, add a bit more stock to restore the texture, as the greens might become softer after freezing.
What should I do if the beans start to get mushy while cooking?
If your beans become mushy, it could be because they’re overcooked.
To prevent this, keep an eye on them while simmering and only cook them for the recommended 10 minutes.
If they’re already mushy, don’t worry—this can still add to the creamy texture of the dish.
How can I ensure the escarole cooks evenly without being too wilted?
To prevent the escarole from wilting too much, make sure to add it in the last 10 minutes of cooking.
Stir it in gently to ensure even distribution without overcrowding the pot.
What if I don’t have Parmigiano Reggiano cheese for garnish?
If you don’t have Parmigiano Reggiano, you can substitute with any hard cheese like Pecorino Romano, Grana Padano, or even a sharp cheddar for a different flavor.
Can I use pre-minced garlic instead of slicing fresh garlic?
While fresh garlic is preferred for the best flavor, you can use pre-minced garlic if needed.
Just use about 1 teaspoon of pre-minced garlic for every garlic clove.
Can I add meat to this recipe for a heartier dish?
Yes! You can add some cooked sausage, pancetta, or bacon for extra flavor and protein.
Just make sure to sauté the meat first before adding the garlic and red pepper flakes to get the most out of its flavor.