Escarole and beans is a hearty dish that is both easy and quick to prepare. With just a few simple ingredients and about twenty minutes, you can create this authentic Italian escarole soup. Best of all, it can be made in one pot. This dish falls under the category of “Cucina Povera,” which means “poor cooking” or “peasant food” in Italian.
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Escarole and beans ingredients:
- 1 Head of Escarole
- 1 15 oz. can of Cannellini beans
- 2 Tbsp Extra virgin olive oil
- 1 tsp red pepper flakes
- 1 Cup Vegetable stock
- 2-3 cloves minced fresh garlic
- Grated Parmesan, Pecorino, Locatelli etc……
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Directions:
1. Start by washing the leafy escarole. Since escarole grows in the ground, it likely has soil or sand on it. Simply cut off the root and rinse the leaves thoroughly to remove any gritty substances
2. In a large pot or large Dutch oven, add 2 tablespoons of extra virgin olive oil and heat it over low-medium heat. Once the oil is hot, add 2-3 cloves of minced garlic, being careful not to burn the garlic, as it will lose its flavor.
3. Add the Tsp of red pepper flakes
4. Cut the escarole into one-inch segments and add to the pot. Cover and let saute for about 5-10 minutes. This will soften the leaves, and remove the bitter flavor
5. Add the cup of vegetable stock
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6. Next, we need to add the white beans, including the juice from the can it includes the flavor of the beans and will thicken the broth.
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7. Stir, cover, and simmer for 10-15 minutes
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8. Top with your favorite grated Hard Italian cheese, and a drizzle of extra-virgin olive oil. Now your pot of escarole and beans is ready to serve in a large bowl
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Ways to enjoy Escarole and Beans:
Escarole and cannellini beans can be served as a main dish or a hearty side dish. The beans are high in protein therefore it is a balanced meal. You cant enjoy your white bean soup without Italian bread. Try this crusty bread recipe it is a very easy way to make Ciabatta bread. Garlic bread can also be a good choice. Any stew-like dish or favorite soup recipes needs to be paired with a loaf of Italian crusty bread. Make sure to add a drizzle of extra virgin olive oil to your bread.
Italian Wedding Soup can be made by adding small meatballs to cannellini bean soup. Every Italian household possesses a good Italian wedding soup recipe.
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Variations:
An alternative to canned beans can be dried beans. Follow the directions on whichever bag of beans you decide to use. Another alternative can be Broccoli rabe instead of the Escarole. The Broccoli Rabe has a more bitter taste than the escarole, but it is still delicious. Spinach can also be used in a pinch it is a less bitter green vegetable. Swiss chard can also be added for a more crunch texture.
Navy beans can serve as a wonderful substitute for cannellini beans, embracing their smaller size and unique texture, even if they may break apart during the cooking process. Great northern beans can also be used they are a bit larger and more
Pasta can be added to your escarole and bean creation. any type of short pasta is a good addition. Simply add the cooked pasta and a drizzle of olive oil.
Parmesan cheese is the usual hard cheese to use, but Pecorino or Locatelli pair well with this marvelous soup dish.
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Storage of Escarole and beans:
Escarole has a limited shelf life, so it’s best to consume it fresh. For optimum freshness, store it in an airtight container in the refrigerator, where it will last for up to three days. If you’re looking to preserve escarole and beans for a longer period, try freezing them; they can be kept in the freezer for up to three months. While the beans retain their quality, be aware that escarole may lose some of its flavor and texture during freezing. To enjoy the best taste and quality, it’s advisable to use escarole soon after purchase.
Escarole and beans make a perfect dish for the winter months, though they can be enjoyed year-round. With minimal ingredients and a preparation time of less than thirty minutes, this dish is an excellent option for a weeknight meal.
I hope you enjoy making this dish as much as I have enjoyed sharing it with you. If you decide to enjoy the Escarole and beans recipe let me know how you liked it in the comment section. If you have any concerns or questions please let me know in the comment section, and I will respond quickly.
Ingredients
- 1 Head Escarole
- 1 Cup Vegetable stock
- 1 15 oz can Cannellini beans
- 2-3 cloves Fresh minced garlic
- 1 tsp Red pepper flakes
- parmesan cheese
Instructions
- Start by washing the leafy escarole. Since escarole grows in the ground, it likely has soil or sand on it. Simply cut off the root and rinse the leaves thoroughly to remove any gritty substances
- In a large pot or large Dutch oven, add 2 tablespoons of extra virgin olive oil and heat it over low-medium heat. Once the oil is hot, add 2-3 cloves of minced garlic, being careful not to burn the garlic, as it will lose its flavor.
- Add the Tsp of red pepper flakes
- Cut the escarole into one-inch segments and add to the pot. Cover and let saute for about 5-10 minutes. This will soften the leaves, and remove the bitter flavor
- Add the cup of vegetable stock
- Next, we need to add the white beans, including the juice from the can it includes the flavor of the beans and will thicken the broth.
- Stir, cover, and simmer for 10-15 minutes
- Top with your favorite grated Hard Italian cheese, and a drizzle of extra-virgin olive oil. Now your pot of escarole and beans is ready to serve in a large bowl
