Escarole and Beans Recipe

Escarole and Beans is an Old World Italian peasant dish beloved even in modern times for its healthiness, heartiness and nostalgia.

This dish varies from brothy soup to a consistency meant for ladling over a thick slice of crusty bread. My recipe lies somewhere between a soup and stew. I typically make this dish in cooler weather, when its particularly dry out because I love how hydrating a big bowl of escarole and beans can be.

This recipe comes from my stepfather’s mother, affectionately known to the whole family as simply: Mama.

Mama’s parents came to the USA from southern Italy and growing up, escarole and beans was a staple in her home. She went on to cook it for her family and still does at almost 88 years old! My stepfather said it was his favorite dish as a kid and still has an excitement about him whenever she makes it.

It’s an easy but satisfying meal. Dark leafy greens are lightly sauteed with garlic-infused oil then simmered with chicken broth, white cannellini beans and herbs.

Ingredients in Escarole and Beans

• Cannellini beans
• Garlic cloves
• Chicken broth
• Escarole
• Olive oil
• Parmesan cheese

It’s an easy but satisfying meal. Dark leafy greens are lightly sauteed with garlic-infused oil then simmered with chicken broth, white cannellini beans and herbs.

Outside of Italy beans and greens, as this dish is affectionately called by many, happens to be somewhat of a cultural identity among Italian immigrants in the United States.

In the Arthur Avenue section of the Bronx in NYC, Mike’s Deli is a favorite among locals for a piping hot bowl of the dish. In Pittsburgh, you can sample a variety of escarole and beans throughout the city to decide how you like it best; soupy, with sausage or even sans-broth.

No matter the version you like best, I think you should give Mama’s recipe a shot first.

I highly recommend serving escarole and beans with my homemade olive, onion and rosemary focaccia or any crusty bread.

Yield: 4 bowls of soup

Escarole and Beans Recipe

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Wilted leafy escarole is steeped in a garlicky broth and simmered with cannellini beans for a healthy, hearty and easy soup.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves, roughly chopped
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1 large bunch or two small bunches of escarole, thoroughly washed and chopped, thick ribs removed
• 6 cups chicken broth
• 1 cup water
• 2 15oz can of cannellini beans, drained and rinsed
• salt and pepper to taste
• freshly grated parmesan cheese
• crushed red pepper flakes, optional

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add garlic, oregano and parsley. Saute for about 30 seconds or until fragrant. If garlic begins to brown, lower heat immediately.
2. Add escarole, mixing the leaves around the pan until they are covered in garlic, oil and dried herbs.
3. Add chicken broth, water, beans. Lower heat to medium low and simmer 20 minutes, stirring sporadically.
4. To serve, top each bowl with freshly grated parmesan cheese, and (optional) crushed red pepper flakes.

 Check out more soup recipes or discover some of the other Italian food I love cooking.