Italian Escarole and Beans

Italian Escarole and Beans is a hearty and nutritious dish that combines tender escarole with creamy cannellini beans in a flavorful broth. This traditional Italian recipe is simple yet satisfying, showcasing the earthy flavors of escarole complemented by garlic, onions, and the richness of Pecorino or Parmesan cheese.

Perfectly seasoned and served with a sprinkle of cheese and optional red pepper flakes, this dish is a comforting choice for any meal, especially when accompanied by crusty Italian bread for dipping.

Italian Escarole and Beans

Ingredients

1 large head of escarole, chopped into bite-size pieces

3 Tablespoons olive oil

Half of a medium onion, diced

5 cloves garlic, chopped

Pinch of kosher salt or to taste

Pinch of ground black pepper or to taste

4 cups reduced-sodium chicken broth

1-1.5 ounce piece of Parmesan or Pecorino Romano

1 15.5-ounce (439g) can cannellini beans, rinsed and drained

Instructions

Step 1:

Rinse escarole leaves very well with cool water to remove dirt and debris.

Pat dry and chop them into large bite-size pieces.

Set aside for now.

Step 2:

Add olive oil to a large pot and heat over medium heat.

Add the diced onion and cook for 6 minutes, or until starting to turn golden, stirring periodically.

Add the chopped garlic and cook for 2 more minutes.

Season with kosher salt and pepper.

Step 3:

Pour in the broth and add the piece of Pecorino or Parmesan.

Cover the pot and adjust the heat to a simmer. Let everything simmer for 20 minutes.

Once the time is up, you can either remove the softened cheese that remains or chop it into smaller pieces and just add it back to the pot.

Step 4:

After the simmer, add the chopped escarole and rinsed beans to the pot and stir as the escarole wilts.

Cook, uncovered, for 5 minutes or until the escarole is tender.

Serve with grated Pecorino/Parmesan, crushed red pepper flakes, and/or lightly-toasted crusty Italian bread.

Notes:

Escarole Preparation: It’s important to thoroughly rinse the escarole leaves to remove any dirt or debris. Patting them dry before chopping ensures they cook evenly in the dish.

Flavor Base: Sauteing onions and garlic in olive oil creates a flavorful base for the broth. Cooking them until golden enhances their sweetness and adds depth to the dish.

Seasoning: Adjust the amount of kosher salt and black pepper according to your taste preferences. These seasonings should be added early in the cooking process to infuse the flavors throughout the dish.

Broth: Using reduced-sodium chicken broth provides a flavorful liquid base without being overly salty. It’s essential to cover the pot and simmer for 20 minutes to allow the flavors to meld together.

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Cheese: The piece of Parmesan or Pecorino Romano adds richness and umami to the broth. You can either remove the softened cheese or chop it into smaller pieces and stir it back into the pot to enhance the flavor further.

Adding Escarole and Beans: Adding the escarole and rinsed cannellini beans after simmering ensures they retain their texture and flavor. Stirring as the escarole wilts helps distribute the ingredients evenly.

Final Cooking: Cooking uncovered for the final 5 minutes allows the escarole to become tender while ensuring the broth reduces slightly for a more concentrated flavor.

Serving Suggestions: Serve the dish with grated Pecorino or Parmesan cheese on top for a finishing touch. Crushed red pepper flakes add a bit of heat if desired, and crusty Italian bread complements the meal perfectly for soaking up the flavorful broth.

Variations: Feel free to customize the dish by adding other vegetables like diced tomatoes or carrots. You can also adjust the thickness of the broth by adding more or less chicken broth according to your preference.

Storage and Reheating: This dish can be stored in the refrigerator for a few days. Reheat gently on the stove, adding a bit of extra broth if needed to maintain the desired consistency.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use other types of beans instead of cannellini beans?

Yes, you can substitute cannellini beans with other white beans like Great Northern beans or navy beans.

What can I use instead of escarole if I can’t find it?

If escarole is not available, you can use spinach or kale as substitutes.

Adjust cooking times accordingly as these greens cook faster.

Is there a vegetarian option for this recipe?

Yes, you can use vegetable broth instead of chicken broth and omit the Parmesan or Pecorino Romano cheese to make it vegetarian.

How can I make this recipe gluten-free?

Ensure that the chicken broth and any canned ingredients are gluten-free.

Substitute gluten-free bread or skip the bread entirely if serving with toast.

Can I freeze this dish?

Yes, this recipe freezes well.

Allow it to cool completely before transferring to airtight containers or freezer bags.

Thaw in the refrigerator overnight before reheating.

What can I serve with Italian Escarole and Beans?

It pairs well with crusty Italian bread, a side salad, or even alongside grilled chicken or fish for a heartier meal.

How long will leftovers keep in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Can I add meat to this dish?

You can add cooked Italian sausage or diced pancetta for additional flavor.

Brown the meat separately before adding it to the pot in Step 4.

What’s the best way to clean and prepare escarole?

Rinse the escarole thoroughly under cool water to remove any dirt or debris.

Pat dry with paper towels and then chop it into bite-size pieces.

Is there a substitute for Pecorino or Parmesan cheese?

If you prefer, you can omit the cheese entirely or use a vegan Parmesan cheese to keep the dish dairy-free.