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Escarole and beans in a bowl with a spoon.
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4.72 from 7 votes

Escarole and Beans

Escarole and beans (aka Scarola e Fagioli) is a simple, comforting, classic Italian dish that I grew up eating. It’s an easy, nourishing meal that comes together quickly and will warm your soul from the inside out. You will love this topped with Parmesan cheese and red pepper flakes, and served with some crusty sourdough bread on the side. 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: DIET, LUNCH, soup + stew + chili
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Calories: 94kcal
Author: Dani Spies

Ingredients

  • 1 tbsp extra virgin olive oil
  • 6 cloves garlic chopped
  • Pinch of red pepper flakes
  • 1 lb escarole washed and chopped (2 small-medium bunches)
  • 3 cups low sodium chicken broth
  • 1/2 tsp dried oregano
  • 1-15 ounce can canellini beans
  • Salt and pepper to taste
  • Parmesan cheese for topping

Instructions

  • Heat olive oil in a large dutch oven over a medium heat. Add in garlic and red pepper flakes and sauté until fragrant.
    Sautéing garlic in olive oil with red pepper flakes.
  • Toss in the escarole along with 1/2 cup of broth, dried oregano, and a pinch of salt and pepper. Stir well, pop on a lid and simmer for 5 minutes.
    Escarole cooking in a large pot.
  • Remove the lid, pour in the beans and the liquid from the can along with the remaining chicken broth. Simmer for another 10-15 minutes or until the greens have wilted down and are tender.
    Escarole cooking with white beans in chicken broth.
  • Ladle into your favorite bowl and top with fresh grated parmesan cheese, red pepper flakes and a drizzle of extra virgin olive oil.
    Escarole and beans in a bowl with a spoon.

Video

Notes

    • Storing in the refrigerator: Once your beans have cooled, transfer them to an airtight container. This will keep in your fridge for about 3-4 days.
    • To freeze: Once completely cooled, transfer to a freezer bag or airtight container, and label it with the date. Leave a little bit of room for it to expand as it freezes. It can stay in your freezer for up to 3 months.
    • To reheat: Thaw overnight in the fridge. You can reheat individual servings in the microwave or warm the soup up on the stovetop over medium-low heat.

Nutrition

Serving: 1.5cups | Calories: 94kcal | Carbohydrates: 9g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 94mg | Potassium: 534mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2468IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 2mg