Escarole and cannellini beans are a classic Italian combination. This mostly comes from Dom DeLuise’s Eat This It Will Make You Feel Better. The only real difference is that I add red pepper flakes to the oil and garlic. You can add more to the dish at serving if you’d like.
Escarole and Beans
This makes a delicious healthy soup and goes great with some crusty bread on the side.
Ingredients
- 1 head escarole
- 1 cup chicken broth
- 2 Tbsp olive oil
- red pepper flakes to taste
- 2 cloves garlic chopped
- 1 15 oz can of cannellini beans
- fresh basil leaves
- Parmesan grated
Instructions
- Wash and chop (or chop and wash) the escarole and add to a large pot.
- Add the chicken broth and bring to a simmer. Cover partially and cook for an hour or so.
- Heat the olive oil in a saucepan and cook the chopped garlic and red pepper flakes until the garlic is softened but not very colored.
- Add the can of beans and the liquid from the beans to the oil and garlic and heat through. Stir this into the escarole and cook another 10-20 minutes.
- Ladle into bowls and top with grated Parmesan, more red pepper if you’d like, and a few pieces of chopped, slivered or torn basil. Add more olive oil if you’d like and serve.
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