Escarole and Beans Recipe: An Old-World Delight

Name: Escarole and Beans Recipe: An Old-World Delight
Total time: 25 mins
Ingredients: 2 slices bacon; 1 tablespoon olive oil; 1 head escarole, coarsely chopped; 2 cloves garlic, pressed; 1 (15.5 ounce) can cannellini beans, rinsed and drained; 1 (15 ounce) can chicken broth; 0.125 teaspoon crushed red pepper flakes; 2 tablespoons grated Parmesan cheese

Craving a delicious and hearty escarole and beans soup? This homemade version rivals your favorite Italian restaurant's appetizer. Its delightful soupy consistency makes it perfect with crusty bread. This old-world escarole and beans recipe removes the bitterness from the escarole and keeps the beans firm. You'll want to make it every week!

Total time25 mins
Prep time5 mins
Cook time20 mins
Yield4

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Servings

Ingredients

2 slices bacon
1 tablespoon olive oil
1 head escarole, coarsely chopped
2 cloves garlic, pressed
1 (15.5 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can chicken broth
0.13 teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese

Instructions

Cook bacon in a large skillet over medium-high heat, flipping occasionally until perfectly crisp, approximately 7 to 8 minutes. Drain on paper towels, then crumble once cooled. Retain the drippings in the skillet for added flavor.
Warm olive oil in the reserved drippings for about 1 minute. Add escarole and sauté, stirring frequently, for 3 to 4 minutes. Incorporate garlic and continue to sauté until its aroma fills the air, around 1 minute. Introduce beans and chicken broth, and season with a pinch of red pepper flakes. Allow the mixture to simmer gently for 5 to 7 minutes. Serve hot in bowls, garnished with crumbled bacon and a generous sprinkle of Parmesan cheese.

Nutrition

Calories: 228 kcal
Fat Content: 11 g
Fiber Content: 10 g
Sugar Content: 1 g
Sodium Content: 927 mg
Protein Content: 10 g
Cholesterol Content: 14 mg
Carbohydrate Content: 22 g
Saturated Fat Content: 3 g
Unsaturated Fat Content: 0 g