Description

This classic Italian dish combines tender escarole and creamy cannellini beans for a comforting and healthy meal. It’s quick, hearty, and full of flavor—great as a side, a light main dish, or even served over crusty bread.

Ingredients

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

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Instructions

In a large pot, heat olive oil over medium heat. Add garlic and red pepper flakes (if using), and sauté for 1–2 minutes until fragrant.
Add the chopped escarole to the pot. Sauté for 5–7 minutes, stirring occasionally, until wilted.
Stir in the cannellini beans and chicken broth. Bring to a simmer.
Let the mixture cook for about 10 minutes, allowing the flavors to blend.
Season with salt and pepper to taste.
Serve hot, topped with grated Parmesan if desired, and with crusty bread on the side.

Notes

For a thicker, stew-like consistency, mash some of the beans before adding to the pot.
This dish works great with other greens too, like kale or Swiss chard.
Make it vegan by using vegetable broth and skipping the cheese.

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 1g
Sodium: 420mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg