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)
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.
Notes
- This dish can be served as a soup, side, or light main course.
- For a heartier version, add cooked Italian sausage or pancetta.
- Escarole can be substituted with kale or spinach.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course or Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 1g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
