Description

This classic Italian dish is warm, comforting, and full of flavor. Tender escarole is simmered with creamy cannellini beans, garlic, and olive oil for a simple, healthy meal or side. It’s perfect served with crusty bread or over pasta.

Ingredients

2 tablespoons olive oil
4 cloves garlic, minced
1 head escarole, cleaned and chopped
1 can (15 oz) cannellini beans, drained and rinsed
2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
Freshly grated Parmesan cheese, for serving (optional)

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Instructions

Heat olive oil in a large pot over medium heat.
Add minced garlic and sauté for about 1 minute until fragrant.
Add the chopped escarole and cook until it begins to wilt, about 3–5 minutes.
Stir in the cannellini beans, chicken broth, and red pepper flakes.
Bring the mixture to a simmer, cover, and cook for 10–15 minutes, until escarole is tender.
Season with salt and black pepper to taste.
Serve warm, topped with freshly grated Parmesan if desired.

Notes

For a heartier meal, serve over pasta or add Italian sausage.
Use vegetable broth to keep it vegetarian.
You can substitute escarole with kale or spinach if needed.

Nutrition

Serving Size: 1 bowl
Calories: 210
Sugar: 2g
Sodium: 420mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 7g
Protein: 9g
Cholesterol: 0mg