4-Ingredient Escarole and Beans

4-Ingredient Escarole and Beans

This escarole and beans recipe is the perfect comforting soup. Leafy escarole is cooked down with beans and garlic. The result is a hearty dish that pairs well with crusty bread. Ready in only 30 minutes.

Course Soup

Cuisine Italian

Prep Time 5

Cook Time 35

Total Time 40

Servings people

Calories 338kcal

Author Pina Bresciani

Ingredients

8-9 cups escarole, chopped about 2 heads escarole
3 tablespoon olive oil, plus more to garnish
2 cloves garlic whole
1 can cannellini beans canned
salt and pepper to taste
(optional) chili flakes

Instructions

Cut and wash the escarole: Cut the head of escarole in half lengthwise, and remove the core from each half. Cut the escarole into pieces, and wash (no need to dry)
In a large pot, heat up olive oil over medium heat. Add in the whole garlic cloves and sauté until fragrant. Add chili flakes if using.
Add in the escarole. Cook the escarole down for about 15 minutes, until wilted and soft. Remove the garlic cloves. Season with salt and pepper.
Drain the beans but reserve the liquid from the can. Measure about ¼ cup.
Add the beans, the ¼ cup of liquid from the beans, and about 400mL of water. Once boiling, turn the heat down to medium, low and simmer for about 15 minutes.
Season with salt and pepper if needed. Plate, and drizzle with olive oil, and serve with crusty bread. Enjoy!

Notes

Don't skip out on the liquid from the canned beans. It adds so much flavor to the dish.

Nutrition