Description
This Escarole and Beans recipe is a hearty and comforting dish combining tender escarole greens with creamy white beans simmered in a savory broth. Flavored with garlic, olive oil, and a touch of red pepper flakes, this easy-to-make meal is perfect for a nutritious lunch or dinner and can be enjoyed with a sprinkle of Parmesan cheese and a squeeze of fresh lemon.
Ingredients
Scale
Greens and Beans
- 1 large bunch of escarole, washed and chopped
- 1 can (15 oz) white beans (cannellini, great northern, or navy beans), drained and rinsed
Seasonings and Flavorings
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- Salt and pepper to taste
Broth and Garnish
- 4 cups low-sodium vegetable or chicken broth
- 1/4 cup grated Parmesan cheese (optional)
- Lemon wedges (optional, for serving)
Instructions
- Sauté the Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat to warm it up and prepare for sautéing.
- Add Garlic and Red Pepper Flakes: Add the minced garlic and red pepper flakes (if using) to the oil, and cook for 1-2 minutes until fragrant but not browned to build a flavorful base.
- Cook the Escarole: Add the chopped escarole to the pot, stirring to coat the greens with the garlic and oil mixture. Cook for 3-5 minutes until the escarole starts to wilt, softening the greens and releasing their flavor.
- Add Beans and Broth: Stir in the drained and rinsed white beans followed by the vegetable or chicken broth. Bring the mixture to a gentle simmer to combine all ingredients.
- Simmer to Blend Flavors: Reduce heat to low and let the soup simmer for 10-15 minutes. This allows the escarole to become tender and the flavors to meld together, stirring occasionally.
- Season the Soup: Taste the escarole and beans, then season with salt and pepper according to your preference.
- Serve: Remove from heat. Ladle the mixture into bowls and sprinkle with grated Parmesan cheese if desired. Serve with a wedge of lemon on the side for a bright, fresh finish.
Notes
- Use low-sodium broth to control the salt content in the dish.
- Red pepper flakes are optional and can be adjusted or omitted based on heat preference.
- Parmesan cheese adds a rich, savory flavor but can be left out for a dairy-free version.
- Washing escarole thoroughly is important to remove grit between the leaves.
- This dish pairs nicely with crusty bread or a light salad for a complete meal.
