Easy Escarole and Beans
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I love making traditional escarole and beans because it’s so simple, it’s healthy, and full of flavor! The garlic gives it a subtle kick, and the creamy beans pair perfectly with the tender greens. I spoonful of tomato paste gives it a beautiful color and richer taste. It’s one of those comforting dishes that comes together quickly but tastes like it simmered all day. Plus, it’s great for a weeknight meal or when you need something warm and satisfying!
Why Make This?
- Ready in just 30 minutes
- Loaded with vitamins and fiber
- Easily adaptable with your favorite greens
- Rich, comforting garlic and bean flavor
Ingredient Notes
Ingredient Notes:
- Escarole: Rinse thoroughly multiple times to remove all sand and grit.
- Beans: Using undrained beans results in a thicker soup, while drained beans create a clearer broth.
- Seasoning: Be cautious when adding extra salt, as the broth, beans, and cheese might already provide enough seasoning.
Variations:
- Vegetarian Version: Swap chicken broth for vegetable broth to make the soup vegetarian.
- Greens Alternative: Substitute escarole with kale or Swiss chard for a different texture.
- Meat Add-ins: Add cooked sausage or pancetta for extra flavor and protein.
Method Overview
Begin by boiling salted water in a large pot, then add the chopped escarole and cook for about 2-3 minutes until wilted. Drain the escarole and set it aside. Next, heat a Dutch oven with olive oil over medium heat, add thinly sliced garlic, and sauté for about 1-2 minutes until fragrant. Stir in the tomato paste and cook for another 2-3 minutes to enhance the flavor.
Add the chicken broth and undrained beans to the pot, stirring to combine with the garlic and tomato paste mixture. Bring the soup to a simmer, then add the cooked escarole, allowing everything to meld for 5-7 minutes. Taste and adjust seasoning with salt and pepper if needed. Serve in bowls with a drizzle of extra-virgin olive oil, grated Parmesan or Pecorino cheese, and optional red pepper flakes for added heat.
Tips & Techniques
- Escarole Prep: Escarole can be sandy, so rinse thoroughly in multiple changes of water to avoid grit in your soup.
- Develop Flavor: Let the tomato paste cook for a few minutes to deepen its flavor before adding the broth.
- Broth Consistency: Adjust the broth level to your liking—add more for a brothier soup or keep it thick by using undrained beans.
- Finishing Touches: A drizzle of good olive oil and a sprinkle of cheese at the end enhances the soup’s richness and flavor.
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Escarole and Beans
Ingredients
- 1 pound escarole (about one very large head or the equivalent in smaller sizes), washed well and chopped (see NOTE 1)
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 3 cloves garlic sliced thinly (this keeps the flavor mild)
- 4 cups chicken broth more or less, depending on how much or little broth you like this dish (see NOTE 2)
- 2 cans cannellini or white kidney beans undrained, about 15-ounces per can (see NOTE 3)
To Serve
- Extra-virgin olive oil for drizzling
- Grated cheese Parmesan or Pecorino ,for topping
- Red pepper flakes optional
- Salt and pepper to taste, if needed (see NOTE 4)
Instructions
Cook the Escarole:
- Bring a large pot of salted water to a boil. Add the chopped escarole and cook for about 10 minutes until it is well wilted. Drain well and set aside.
Heat the Dutch Oven and Add Garlic and Tomato Paste:
- Place a Dutch oven or large, heavy-bottomed pot over medium heat. Add two tablespoons of olive oil and allow it to heat up.
- Add the sliced garlic to the pot and sauté for 1 to 2 minutes until fragrant. Then, add two tablespoons of tomato paste, stirring to combine with the garlic. Cook for another 2 to 3 minutes for the tomato paste to develop its flavor.
Add Broth, Beans and Greens:
- Pour the chicken broth and stir well to mix with the tomato paste and garlic. Add the cannellini beans and stir gently to incorporate. Bring the mixture to a simmer.
- Once the soup is simmering, add the drained, cooked escarole to the pot. Stir to combine all ingredients. Let the soup simmer for 5 to 7 minutes to allow the flavors to meld.
- Season the soup with salt and pepper to taste. Ladle into bowls, drizzle with extravirgin olive oil, and top with grated Parmesan or Pecorino cheese. If you like heat, sprinkle with red pepper flakes.
This was a favorite dish of my late mother. Brings back fond memories… I’ll be making it very soon. Thank you!
One of my favorites! My mom didn’t add tomato paste but I like it! Thank you for the details and notes! Delicious!!