Escarole and Beans: A Hearty and Healthy Recipe

Escarole and Beans, a humble yet deeply satisfying dish, is about to become your new weeknight staple. Imagine a warm, comforting bowl filled with tender escarole, creamy cannellini beans, and a fragrant broth – the perfect antidote to a chilly evening. But this isn’t just about comfort; it’s about flavor, simplicity, and a touch of Italian tradition.

This classic recipe, often referred to as “Escarole e Fagioli” in Italy, has roots that stretch back generations. It’s a testament to the resourcefulness of Italian cooks who knew how to transform simple, inexpensive ingredients into something truly special. For centuries, it has been a cornerstone of Italian-American cuisine, passed down through families and adapted to local tastes.

What makes Escarole and Beans so beloved? It’s the delightful combination of textures and flavors. The slightly bitter escarole provides a wonderful counterpoint to the creamy, nutty beans. The broth, infused with garlic and often a touch of red pepper flakes, adds warmth and depth. Plus, it’s incredibly easy to make! This recipe is perfect for busy weeknights when you crave a healthy, flavorful meal without spending hours in the kitchen. I think you’ll find this recipe to be a delightful addition to your culinary repertoire.

this Recipe

Ingredients:

• 1 large head of escarole, about 1 pound
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, or more to taste
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 4 cups chicken broth (low sodium preferred) or vegetable broth
• 1 cup water
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon black pepper, or more to taste
• Crusty bread, for serving (optional)
• Grated Parmesan cheese, for serving (optional)

Preparing the Escarole:

Okay, let’s start by getting our escarole ready. This is a crucial step because no one wants gritty greens! Escarole can be a bit sandy, so we need to give it a good cleaning.

1. Rinse the Escarole: Fill a large bowl or your sink with cold water. Separate the escarole leaves and submerge them in the water. Swish them around to loosen any dirt or grit.
2. Repeat if Necessary: You might need to repeat this rinsing process a couple of times until the water runs clear. Trust me, it’s worth the effort!
3. Chop the Escarole: Once the escarole is clean, drain it well. Then, roughly chop the leaves into bite-sized pieces. Don’t worry about being too precise; we’re going for a rustic feel here.
4. Dry the Escarole (Optional): If you have a salad spinner, you can use it to dry the escarole. This will help it sauté better and prevent it from steaming in the pot. If you don’t have a salad spinner, just pat the leaves dry with paper towels.

Sautéing the Aromatics and Beans:

Now for the fun part – building the flavor! This is where the magic happens, and your kitchen will start to smell amazing.

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. You want the oil to shimmer, but not smoke.
2. Sauté the Garlic and Red Pepper Flakes: Add the minced garlic and red pepper flakes to the pot. Sauté for about 30 seconds to 1 minute, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.
3. Add the Cannellini Beans: Stir in the rinsed and drained cannellini beans. Sauté for another 2-3 minutes, stirring occasionally, to allow the beans to absorb the flavors of the garlic and red pepper flakes. This step helps to create a richer, more complex flavor.

Cooking the Escarole and Beans:

Time to bring it all together! This is where the escarole wilts down and becomes tender, and the flavors meld into a comforting and delicious soup.

1. Add the Escarole: Add the chopped escarole to the pot. It might seem like a lot at first, but don’t worry, it will wilt down as it cooks.
2. Sauté the Escarole: Sauté the escarole for about 5-7 minutes, stirring occasionally, until it begins to wilt and soften. This step helps to reduce the bitterness of the escarole.
3. Add the Broth and Water: Pour in the chicken broth (or vegetable broth) and water. Stir to combine.
4. Season with Salt and Pepper: Season with salt and pepper. Remember, you can always add more seasoning later, so it’s better to start with less and adjust to taste.
5. Bring to a Simmer: Bring the mixture to a simmer over medium heat.
6. Simmer: Reduce the heat to low, cover the pot, and simmer for at least 20 minutes, or up to 45 minutes. The longer it simmers, the more the flavors will meld together. The escarole should be very tender.
7. Taste and Adjust Seasoning: After simmering, taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, or red pepper flakes to taste.

Serving Suggestions:

Almost there! Now for the best part – enjoying your delicious Escarole and Beans.

1. Serve Hot: Ladle the Escarole and Beans into bowls and serve hot.
2. Drizzle with Olive Oil: Drizzle each bowl with a little extra virgin olive oil for added richness and flavor.
3. Garnish with Parmesan Cheese (Optional): If you like, sprinkle each bowl with grated Parmesan cheese. The salty, savory cheese complements the flavors of the soup perfectly.
4. Serve with Crusty Bread (Optional): Serve with crusty bread for dipping into the broth. The bread soaks up all the delicious flavors and makes for a satisfying meal.

Tips and Variations:

• Add More Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes. Just add them along with the escarole and cook until tender.
• Make it Spicy: If you like a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
• Add Meat: For a heartier soup, you can add cooked sausage, bacon, or pancetta. Just add it to the pot along with the beans.
• Use Different Beans: You can use other types of beans, such as Great Northern beans or kidney beans, instead of cannellini beans.
• Make it Vegan: To make the soup vegan, use vegetable broth instead of chicken broth and omit the Parmesan cheese.
• Add a squeeze of lemon: A squeeze of fresh lemon juice at the end brightens up the flavors.

Storage:

Leftover Escarole and Beans can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing:

This soup also freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (Approximate):

Per serving (estimated, may vary based on specific ingredients and portion size):

• Calories: 250-350
• Protein: 15-20g
• Fat: 10-15g
• Carbohydrates: 30-40g

Enjoy your homemade Escarole and Beans! I hope you find it as comforting and delicious as I do. It’s a simple, healthy, and flavorful dish that’s perfect for a chilly day.

Conclusion:

So there you have it! This Escarole and Beans recipe is more than just a simple soup; it’s a comforting, flavorful, and incredibly versatile dish that I truly believe deserves a spot in your regular rotation. From its humble ingredients to its deeply satisfying taste, it’s a testament to how simple food can be the most delicious.

Why is this a must-try? Well, first and foremost, it’s incredibly easy to make. Even if you’re a beginner cook, you’ll find this recipe straightforward and forgiving. Secondly, it’s packed with nutrients. Escarole is a nutritional powerhouse, and the beans provide a hearty dose of protein and fiber. It’s a meal that’s both good for you and tastes amazing – a winning combination in my book! And finally, the flavor profile is just exceptional. The slight bitterness of the escarole perfectly complements the creamy beans and savory broth, creating a harmonious and balanced dish that will tantalize your taste buds.

But the beauty of this recipe lies in its adaptability. Feel free to experiment with different types of beans. Cannellini beans are my personal favorite, but Great Northern or even kidney beans would work beautifully. For a richer flavor, consider adding a Parmesan rind to the broth while it simmers. Just remember to remove it before serving! If you’re looking for a bit of heat, a pinch of red pepper flakes will do the trick. And for a heartier meal, you can add some cooked Italian sausage or pancetta.

Serving suggestions? Oh, the possibilities are endless! I love serving this Escarole and Beans with a generous drizzle of good quality olive oil and a sprinkle of freshly grated Parmesan cheese. A crusty loaf of bread is essential for soaking up all that delicious broth. You can also serve it as a side dish to grilled chicken or fish. Or, for a complete vegetarian meal, pair it with a simple salad. It’s also fantastic reheated, so don’t hesitate to make a big batch and enjoy it throughout the week.

Variations to Explore:

* Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a fiery twist.
* Meat Lovers: Brown some Italian sausage or pancetta and add it to the soup for a heartier meal.
* Vegetable Boost: Add other vegetables like carrots, celery, or zucchini for extra nutrients and flavor.
* Lemon Zest: A touch of lemon zest brightens up the flavors and adds a refreshing zing.
* Pasta Addition: Stir in some small pasta shapes like ditalini or orzo for a more substantial soup.

I truly hope you give this recipe a try. I’m confident that you’ll love it as much as I do. It’s a dish that’s perfect for a cozy night in, a quick weeknight dinner, or even a potluck gathering. Once you master the basic recipe, you can customize it to your liking and create your own signature version.

And most importantly, I want to hear about your experience! Did you try the recipe? What variations did you make? What did you think of the flavor? Share your thoughts and photos in the comments below. I’m always eager to learn from my readers and see how you’re making my recipes your own. Happy cooking!