Go Back

Escarole and Beans Recipe

A traditional Calabrian hug in a bowl—bitter escarole, creamy beans, and garlicky broth collide in this peasant-food masterpiece. Passed down from my great-aunt’s kitchen, it’s survival food turned heirloom.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 280 kcal

Equipment

  • Heavy-bottomed pot
  • Colander
  • Wooden spoon
  • Immersion blender optional

Ingredients
  

  • 1 lb large head escarole 450g, chopped
  • 3 tbsp extra virgin olive oil + extra for drizzling
  • 4 garlic cloves thinly sliced
  • 15 oz 425g cans cannellini beans drained & rinsed (or 1 cup dried, soaked overnight)
  • 1 Parmigiano-Reggiano rind or 1 tsp white miso paste for vegan
  • 4 cups 950ml vegetable broth
  • 1 tsp red pepper flakes optional, for heat
  • Salt & black pepper to taste
  • 1 lemon zested (for finishing)

Instructions
 

  • Bring a large pot of salted water to a boil. Add escarole and cook for 1 minute. Drain, rinse under cold water, and squeeze dry. Nonna’s trick: Save the blanching water to soak dried beans if using.
  • Heat olive oil in a heavy pot over medium-low. Add garlic and sauté until golden (3-4 mins). Burn it? Start over—Zia Lucia’s watching.
  • Stir in beans, Parm rind (or miso), and broth. Bring to a simmer, mashing a few beans against the pot to thicken. Pro tip: Reserve ½ cup beans for texture.
  • Add escarole and red pepper flakes. Simmer uncovered for 20 mins. Stir in reserved beans halfway. Too thick? Add broth. Too thin? Toss in a bread crust.
  • Remove Parm rind (or leave for luck). Season with salt, pepper, and lemon zest. Drizzle with EVOO

Notes

  • For Substitutions:
    • Escarole: Spinach + 1 tbsp vinegar.
    • Beans: Borlotti or chickpeas (smash some for creaminess).
  • Skip Parm rind; use miso + nutritional yeast to make it vegetarian.
  • Save the escarole’s pale inner leaves (the ones you trimmed off). Sauté them with olive oil and garlic while the soup simmers. Use as a fresh, bitter confetti on top.
  • No fresh lemon? Toss a strip of lemon peel into the pot during the last 5 minutes of cooking. Remove before serving.
  • Stir in 1/4 cup cooked farro or barley with the escarole. Adds chew and tricks carb-lovers into thinking it’s a whole new dish.