There’s something truly magical about a dish that’s both comforting and packed with wholesome goodness. Escarole and beans is that perfect combination of hearty, simple, and full of flavor. This rustic Italian classic brings together tender escarole, creamy white beans, and a rich, garlicky broth for a dish that feels like a warm hug in a bowl. Trust me, once you try it, you’ll be making it on repeat.
Why You’ll Love Escarole and Beans
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re serving it as a light meal, a side dish, or a cozy comfort food, this dish is perfect for any occasion. Here’s why you’ll love it:
Versatile This dish can be a soup, a side, or even a main course with some added protein like sausage or grilled chicken.
Budget-Friendly Made with just a handful of affordable pantry staples, it’s an economical way to enjoy a nutritious and satisfying meal.
Quick and Easy Ready in under 30 minutes, this dish is perfect for busy weeknights when you need something warm and delicious without much effort.
Customizable You can spice it up, make it heartier, or keep it light—it’s totally up to you.
Crowd-Pleasing A guaranteed hit with both kids and adults. The combination of tender escarole and creamy beans is simple yet packed with flavor, making it a universal favorite.
Ingredients
Ingredients in Escarole and Beans
Here’s the beauty of this dish—it comes together with just a few simple ingredients, but the result is full of bold, comforting flavors. Let’s break it down:
Escarole The star of the show! This leafy green has a slightly bitter flavor that mellows beautifully as it cooks, adding depth to the dish.
White Beans Cannellini beans or Great Northern beans are perfect for this recipe. They add a creamy texture that balances the bitterness of the escarole.
Garlic You can’t have a great Italian dish without garlic! It infuses the broth with its rich, aromatic flavor.
Olive Oil A good-quality olive oil adds richness and enhances all the flavors in the dish.
Vegetable or Chicken Broth The base of the dish, making it warm and comforting. Opt for a low-sodium broth to control the saltiness.
Red Pepper Flakes Optional but highly recommended if you like a little kick.
Parmesan Cheese A sprinkle on top adds a salty, nutty depth that takes the dish to the next level.
Salt and Black Pepper To season and bring out all the flavors.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Sauté the Garlic Heat olive oil in a large pan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Be careful not to burn it!
Add the Escarole Toss in the chopped escarole and sauté until it begins to wilt. This helps soften its slight bitterness and enhances its natural flavor.
Pour in the Broth Add the vegetable or chicken broth, stirring to combine. Let the flavors meld together as the broth warms up.
Stir in the Beans Add the drained and rinsed white beans to the pan. Let everything simmer for about 10 minutes to allow the flavors to blend beautifully.
Season to Perfection Add salt, black pepper, and red pepper flakes if using. Stir well and taste to adjust the seasoning as needed.
Finishing Touches Remove from heat and sprinkle with grated Parmesan cheese for an extra layer of richness.
Serve and Enjoy Ladle into bowls and serve warm, drizzling with extra olive oil if desired. Enjoy this comforting dish on its own or with crusty bread.
Nutrition Facts
Servings 4
Calories per serving 250
Note: Nutritional values may vary based on ingredients used.
Preparation Time
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
How to Serve Escarole and Beans
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve with a slice of crusty bread to soak up the flavorful broth.
- Add grilled chicken or sausage to make it a heartier meal.
- Stir in cooked pasta for a comforting, Italian-inspired twist.
- Top with extra Parmesan cheese and a drizzle of olive oil for an extra burst of flavor.
Additional Tips
- Rinse the canned beans well to remove excess sodium and starch.
- If you prefer a thicker broth, mash a few beans while cooking to create a creamier consistency.
- For a touch of acidity, squeeze a little lemon juice over the dish before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days—flavors deepen over time!
FAQ’s
1. Can I use a different type of bean?
Yes! While cannellini beans are traditional, you can use Great Northern beans or chickpeas.
2. Can I make this dish vegan?
Absolutely! Just use vegetable broth and skip the Parmesan or replace it with a plant-based alternative.
3. What can I substitute for escarole?
If you can’t find escarole, try kale, Swiss chard, or spinach. Each will slightly change the flavor, but all work well.
4. Is this dish freezer-friendly?
Yes! Store it in an airtight container and freeze for up to 3 months. Reheat on the stovetop for best results.
5. Can I add meat to this dish?
Definitely! Sausage, pancetta, or shredded chicken would be great additions.
6. How do I reduce the bitterness of escarole?
Blanching it in boiling water for a minute before sautéing can help reduce bitterness.
7. Can I use dried beans instead of canned?
Yes, but they’ll need to be soaked and cooked beforehand. It will add to the prep time but will give a richer texture.
8. What’s the best way to reheat leftovers?
Reheat on the stovetop over low heat, adding a splash of broth or water to loosen the consistency.
9. Can I make this dish spicy?
Of course! Increase the red pepper flakes or add a dash of hot sauce for extra heat.
10. Is this dish gluten-free?
Yes, as long as you use gluten-free broth. Serve with gluten-free bread if needed.
Conclusion
Escarole and beans is one of those dishes that proves simple ingredients can create something truly special. It’s comforting, nutritious, and incredibly easy to make. Whether you enjoy it as a side or a main dish, this Italian classic is sure to become a favorite in your kitchen. Give it a try—you won’t be disappointed!
Print
Escarole and Beans
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Sautéing & Simmering
- Cuisine: Italian
- Diet: Vegan
Description
This hearty Escarole and Beans dish is a comforting, nutritious meal perfect for chilly days. Combining the slightly bitter, crisp escarole with creamy white beans in a savory broth, this recipe delivers a satisfying balance of flavors and textures. Ideal as a light soup or a starter, it’s both vegan and gluten-free.
Ingredients
– 1 large bunch escarole, washed and roughly chopped
– 2 cans (15 oz each) white beans (such as cannellini or Great Northern), drained and rinsed
– 2 tablespoons extra virgin olive oil
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 4 cups vegetable broth
– 1/4 teaspoon red pepper flakes (optional)
– Salt and freshly ground black pepper, to taste
– 1 tablespoon lemon juice (optional)
Instructions
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Stir in the escarole and cook for an additional 2 minutes until it begins to wilt.
4. Add the white beans and vegetable broth. Bring the mixture to a simmer.
5. Season with red pepper flakes, salt, and pepper. Let the soup simmer for 10-15 minutes so the flavors meld.
6. Stir in lemon juice if using, adjust seasoning if necessary, and remove from heat.
7. Serve hot, garnished with a drizzle of extra virgin olive oil if desired.
Notes
– For an extra flavor boost, toast a few pine nuts and sprinkle over the dish before serving.
– If you prefer a thicker consistency, mash a few of the beans into the broth.
– This recipe works well as a light main course or an appetizer.
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0mg