Description
Italian Escarole and Beans, also known as Scarola e Fagioli, is a comforting rustic Italian dish made with tender escarole, creamy cannellini beans, garlic, and olive oil. This simple one-pan recipe is hearty, nourishing, and perfect for quick weeknight meals or cozy lunches.
Ingredients
- 1 large head escarole, chopped and washed thoroughly
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 teaspoon red pepper flakes (optional)
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 cup vegetable broth or water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grated Parmigiano Reggiano, for serving (optional)
- Crusty Italian bread, for serving (optional)
Instructions
- Wash the escarole thoroughly under cold water to remove any grit. Drain well and chop into bite-sized pieces.
- Heat the olive oil in a large skillet or sauté pan over medium heat.
- Add the sliced garlic and cook for about 1 minute until fragrant, stirring frequently.
- If using, stir in the red pepper flakes.
- Add the chopped escarole and cook for about 5 minutes, stirring occasionally, until wilted and softened.
- Add the cannellini beans and pour in the vegetable broth or water.
- Stir gently to combine and bring the mixture to a gentle simmer.
- Partially cover the pan and cook for 10–12 minutes until the escarole is tender and the flavors are blended.
- For a creamier texture, lightly mash some of the beans with the back of a spoon.
- Season with salt and freshly ground black pepper to taste.
- Serve hot topped with grated Parmigiano Reggiano and crusty Italian bread if desired.
Notes
- Escarole should be washed carefully because dirt can hide between the leaves.
- Mashing a few beans helps naturally thicken the broth.
- Add sausage or potatoes for a heartier version.
- A squeeze of fresh lemon juice brightens the flavors before serving.
- Store leftovers in the refrigerator for up to 4 days.
- This dish freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 2 mg
