Name: Escarole and Beans Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: Olive Oil: 2 tablespoons; Garlic: 3 cloves (sliced); Escarole: 1 head (washed and chopped); Cannellini Beans: 1 can (15 oz, rinsed and drained); Broth: 2 cups low-sodium vegetable or chicken broth; Red Pepper Flakes: 1/4 teaspoon (optional); Salt and Pepper: to taste; Grated Parmesan Cheese: for serving (optional)

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There’s something almost magical about Escarole and Beans—a humble Italian staple that nourishes body and soul with little more than greens, creamy legumes, and a swirl of olive oil. This dish wraps you in cozy comfort with its savory, garlicky broth, tender escarole leaves, and hearty cannellini beans. Whether you ladle it up as a light main course, a rustic soup, or a side to something special, Escarole and Beans hits every note of easy, wholesome, deeply satisfying home cooking.

Escarole and Beans Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Escarole and Beans is that all you need are a handful of quality, everyday ingredients. Each one brings a unique character—fragrant garlic, silky olive oil, and hearty greens team up with mild beans and a flavorful broth to create something far greater than the sum of its parts.

Olive oil: The backbone of flavor here, use extra-virgin for the best aroma and richness.
Garlic: Sliced thin for milder, toasty notes; careful not to brown it for the purest fragrance.
Escarole: This leafy green turns soft and silky once cooked; wash thoroughly, as it can be sandy.
Cannellini beans: Canned make it easy—rinse well for a creamy, dreamy texture in the finished dish.
Vegetable or chicken broth: Low-sodium lets you control the seasoning and keeps the dish wholesome.
Red pepper flakes (optional): Add just a pinch if you enjoy a little kick without overwhelming the other flavors.
Salt and pepper: Adjust carefully at the end; beans and broth already bring some salt to the table.
Grated Parmesan cheese (optional): For serving, it adds salty richness—just a sprinkle goes a long way.

How to Make Escarole and Beans

Step 1: Heat the Olive Oil and Sauté Garlic

Begin by warming the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic, letting it sizzle gently—keep an eye out that it turns fragrant but stays pale, as browning can introduce bitterness. The goal here is to infuse the oil with that signature mellow garlic essence that forms the foundation of Escarole and Beans.

Step 2: Add Escarole and Wilt the Greens

Pile the washed, chopped escarole into the pan. At first, it might look like a mountain of greens, but a few minutes of gentle tossing will transform them into a tender, emerald tangle. Stir for three to four minutes until the escarole softens and darkens, soaking up all that garlicky oil.

Step 3: Stir in Beans and Broth

Next, pour in the rinsed cannellini beans and the broth. Swirl to combine everything, and sprinkle in the red pepper flakes if you want a hint of spice. Bring the mixture to a gentle simmer, letting the beans and escarole mingle and the liquid reduce just enough for a brothy, luscious consistency.

Step 4: Simmer and Season

Let the Escarole and Beans bubble away, uncovered, for about ten to twelve minutes. The escarole should be meltingly tender and the broth infused with all the savory goodness. Taste, then adjust the salt and pepper, keeping in mind that the Parmesan you might add at the table will heighten the seasoning even more.

Step 5: Serve Hot with Garnishes

Ladle the piping hot Escarole and Beans into bowls. Scatter with grated Parmesan if you wish, and maybe serve it alongside some crusty bread for dipping. Each bite should bring forkfuls of creamy beans, silky greens, and that rich, aromatic broth.

How to Serve Escarole and Beans

Garnishes

A light dusting of grated Parmesan cheese adds just the right note of umami and saltiness, while a drizzle of fruity olive oil or a squeeze of fresh lemon can brighten the flavors. For extra color, a sprinkle of chopped parsley never hurts—these little touches make Escarole and Beans feel special.

Side Dishes

Though hearty enough to stand alone, Escarole and Beans pairs beautifully with toasted rustic bread, garlic crostini, or even a simple salad with a tangy vinaigrette. For a bigger spread, serve alongside roasted chicken, grilled sausages, or seared fish and let the dish play a savory supporting role.

Creative Ways to Present

Try serving Escarole and Beans in shallow soup bowls for a rustic, homey vibe, or dress things up by spooning it over toasted bread for a riff on Italian bruschetta. For a brunch idea, top with a poached egg—the creamy yolk breaking into the broth is pure luxury.

Make Ahead and Storage

Storing Leftovers

Store any leftover Escarole and Beans in a tightly sealed container in the fridge for up to three days. The flavors actually mellow and deepen after a day or two, making lunches and dinners all the more rewarding with little extra effort.

Freezing

Escarole and Beans is freezer friendly! Let it cool completely before transferring to freezer-safe containers. It’ll keep for up to two months—just know that the greens may lose a bit of their vibrant color, but the taste stays fantastic.

Reheating

To reheat, gently warm Escarole and Beans in a saucepan over medium-low heat, adding a splash of broth or water if it looks a bit thick. Stir occasionally and heat only until just warmed through, to preserve the tender texture of the greens and beans.

FAQs

Can I use dried beans instead of canned?

Absolutely! Cooked dried cannellini beans (or even great northern beans) work beautifully here. Make sure to cook them until soft before adding. Using dried beans can offer a slightly firmer texture and richer bean flavor—a lovely homemade touch.

What if I can’t find escarole?

No worries—substitute with another sturdy leafy green like curly endive, kale, or even baby spinach in a pinch. The spirit of Escarole and Beans is all about using good greens, so feel free to experiment based on what’s available at your store.

Is Escarole and Beans vegetarian and gluten-free?

Yes, this recipe is naturally vegetarian and gluten-free as long as you use vegetable broth. If you add crusty bread for serving, just pick a gluten-free loaf if that’s a concern.

How can I make this dish heartier?

If you want a more filling meal, try adding browned Italian sausage, pancetta, or even cooked chicken right before the simmering step. Those meaty flavors cozy up perfectly with the greens and beans.

Do I have to add the Parmesan cheese?

Not at all. Escarole and Beans is delicious on its own, but a shower of cheese at the end is classic. If you want to keep it vegan, just skip the Parmesan or use a plant-based alternative for that final finishing touch.

Final Thoughts

Now that you know just how easy and satisfying Escarole and Beans can be, I hope you’ll invite this Italian favorite into your kitchen soon. It’s one of those recipes that brings warmth with every bite and might just become your new comfort food staple. Give it a try—you may find yourself craving it all year long!

Escarole and Beans Recipe

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4.6 from 24 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings
Diet: Non-Vegetarian

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Description

A comforting and nutritious Italian dish, Escarole and Beans combines tender escarole with creamy cannellini beans in a flavorful broth. This versatile recipe can be enjoyed as a soup, side dish, or light main course.

Ingredients

Olive Oil:

2 tablespoons

Garlic:

3 cloves (sliced)

Escarole:

1 head (washed and chopped)

Cannellini Beans:

1 can (15 oz, rinsed and drained)

Broth:

2 cups low-sodium vegetable or chicken broth

Red Pepper Flakes:

1/4 teaspoon (optional)

Salt and Pepper:

to taste

Grated Parmesan Cheese:

for serving (optional)

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Instructions

Heat Olive Oil: In a large skillet or Dutch oven, heat olive oil over medium heat.
Sauté Garlic: Add sliced garlic and sauté for 1–2 minutes until fragrant but not browned.
Cook Escarole: Stir in the chopped escarole and cook for 3–4 minutes until slightly wilted.
Add Beans and Broth: Add the cannellini beans, broth, red pepper flakes, salt, and pepper. Bring to a simmer and cook uncovered for 10–12 minutes.
Adjust Seasoning: Taste and adjust seasoning as needed.
Serve: Serve hot, optionally topped with grated Parmesan cheese and crusty bread on the side.