Escarole and Beans

5 from 2 votes

Escarole and beans is a very popular Italian comfort food packed with garlic, white beans (cannellini or white kidney beans are traditional), and tender greens. With minimal ingredients and quick cooking time, it's a go-to dish for a weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Meal, Side Dish

Cuisine: Italian

Servings:

Calories: 380kcal

Author: Marie

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.

Notes

NOTE 1: Escarole tends to be very sandy - make sure to rinse it well. Multiple rinses are suggested.

NOTE 2: Escarole and beans can be enjoyed as a hearty soup or as a more substantial dish with less broth, depending on how you like it served.

NOTE 3: Undrained beans will give you a slightly thicker broth; draining will provide you with a clearer broth.

NOTE 4: The salt from the canned beans, salted escarole, and the grated cheese added at the end may provide enough seasoning. Please be careful when adding any extra salt.

Nutrition