Description
A simple and hearty Italian dish featuring tender escarole and creamy cannellini beans simmered with garlic and red pepper flakes, perfect as a warming soup, side, or light main course.
Ingredients
Scale
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, sliced
- 1 head escarole, washed and chopped
- 1 can (15 oz) cannellini beans, rinsed and drained
- 2 cups low-sodium vegetable or chicken broth
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat the oil and garlic: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic and sauté for 1–2 minutes until fragrant but not browned to infuse the oil with garlic flavor.
- Cook escarole: Stir in the chopped escarole and cook for 3–4 minutes until it begins to wilt and soften, stirring occasionally to coat it evenly with the garlic-infused oil.
- Add beans and broth: Add the rinsed cannellini beans, broth, red pepper flakes (if using), and season with salt and pepper. Stir to combine all ingredients.
- Simmer the mixture: Bring the mixture to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the escarole is tender and the flavors meld together beautifully.
- Adjust seasoning and serve: Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally topped with grated Parmesan cheese alongside crusty bread.
Notes
- This versatile Italian dish can serve as a soup, side, or light main course.
- For a heartier meal, add cooked Italian sausage or pancetta.
- Escarole can be substituted with kale or spinach if desired.
