Escarole and Beans

Why You’ll Love This Recipe

Escarole and Beans, also known as “Scarola e Fagioli,” is a comforting Italian dish that blends the slight bitterness of escarole with the creamy texture of white beans. It’s hearty, healthy, and simple to prepare, making it perfect as a light main or a satisfying side. This rustic favorite brings Old World flavor to your table with minimal ingredients and maximum flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

escarole (cleaned and chopped)
olive oil
garlic cloves (sliced or minced)
cannellini beans (cooked or canned, drained and rinsed)
vegetable or chicken broth
salt
black pepper
crushed red pepper flakes (optional)
grated Parmesan cheese (optional)
crusty bread (for serving, optional)

directions

Heat olive oil in a large pot over medium heat.

Add garlic and sauté until fragrant but not browned.

Add chopped escarole and cook until wilted, about 3-5 minutes.

Stir in the beans and pour in the broth.

Season with salt, black pepper, and red pepper flakes if using.

Simmer uncovered for about 10-15 minutes until the escarole is tender and the flavors meld.

Adjust seasoning to taste.

Serve hot, topped with grated Parmesan if desired, alongside crusty bread.

Servings and timing

This recipe yields 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Add cooked sausage for a heartier dish.
Include diced tomatoes or tomato paste for a more robust flavor.
Stir in cooked pasta or rice to make it a complete meal.
Swap escarole for kale or spinach if preferred.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove over medium-low heat or microwave in 1-minute intervals, stirring between.
Freeze for up to 2 months; thaw in the fridge overnight before reheating.

FAQs

Can I use dry beans instead of canned?

Yes, just soak and cook them ahead of time until tender before using in the recipe.

Is escarole bitter?

It has a slight bitterness, but cooking mellows it, especially when paired with beans.

Can I make this dish vegan?

Yes, simply use vegetable broth and skip the Parmesan or use a dairy-free version.

What can I substitute for escarole?

You can use kale, Swiss chard, or spinach as alternatives.

Is this soup or stew?

It’s somewhere in between—a brothy side or light soup.

Can I make this in advance?

Absolutely, the flavors get even better after a day.

How do I clean escarole?

Rinse the leaves well under cold water and swish in a bowl to remove any dirt.

Can I add pasta?

Yes, small pasta shapes like ditalini or orzo work well.

Is this gluten-free?

Yes, as long as you use gluten-free broth and serve without bread or use gluten-free bread.

Can I use other beans?

Great Northern beans or navy beans are good substitutes.

Conclusion

Escarole and Beans is a simple yet flavorful dish rooted in Italian tradition. It’s wholesome, adaptable, and quick to prepare, making it perfect for weeknights or as part of a cozy meal. Once you try it, you’ll appreciate how just a few ingredients can create such satisfying comfort food.

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