Go Back
Print Recipe
4.67 from 6 votes

Escarole and Beans

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: gluten free, healthy, Italian
Author: Dani Spies


  • 1 tbsp. extra virgin olive oil
  • 6 cloves garlic chopped
  • Pinch of red pepper flakes
  • 1 lb. escarole washed and chopped
  • 1/2 tsp. dried oregano
  • 1-15 ounce can Canellini beans
  • 3 cups low sodium chicken broth
  • Salt and pepper to taste


  • Heat olive oil in a dutch oven over a medium heat. Add in garlic and red pepper flakes and saut until fragrant.
  • Toss in escarole along with 1/2 cup of broth, 1/2 tsp. dried oregano, salt and pepper. Pop on a lid and simmer for 5 minutes.
  • Remove the lid, pour in the beans (along with the liquid) and the rest of the chicken broth. Simmer for 10 more minutes or until everything is heated through and the flavors had a moment to marry. Taste and adjust your seasonings.
  • Spoon into your favorite bowl and top with fresh grated parmesan cheese.