By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
237 cal · 35 min
Escarole and Beans
Recipe GLPRf32d8332b113b1
A classic Italian-inspired vegetable and legume dish combining tender escarole with creamy cannellini beans in a savory vegetable broth base. This humble, wholesome preparation features garlic and olive oil for depth of flavor, creating a nutritious and satisfying main course that's both hearty and light.
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Ingredients
1 large bunch escarole, rinsed and chopped
14 ounces vegetable broth
15 ounces canned cannellini beans, drained and rinsed
1 medium onion, finely diced
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
Salt and black pepper to taste
Directions
Rinse the escarole thoroughly under cool water to remove any dirt or sand. Chop it into bite-sized pieces and set aside.
Drain and rinse the cannellini beans in a colander under cool water to remove excess sodium and starch.
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and fragrant.
Add the minced garlic to the pot and cook for 30 seconds to 1 minute, stirring constantly, until very aromatic.
Pour the vegetable broth into the pot and bring to a gentle simmer.
Add the prepared escarole and cannellini beans to the pot, stirring to combine.
Reduce heat to medium-low and simmer for 12-15 minutes, or until the escarole is tender and the flavors have melded together, stirring occasionally.
Season generously with salt and black pepper to taste. Serve hot.
Comments
Escarole and beans is straightforward to source—all ingredients are standard at Harris Teeter, Food Lion, Kroger, or Walmart, with canned cannellini beans cutting prep work. The real cost driver is escarole itself, which costs $2 to $3 per bunch and is the only ingredient that's not a pantry staple, but that single bunch serves four, making the dish roughly $3 to $4 per serving at current prices. The stated 35 minutes holds if you use canned beans and pre-minced garlic; otherwise add 10 minutes for bean prep and knife work. This is a weeknight workhorse—minimal attention, reheats well, and lands naturally in a North Carolina kitchen as a vegetable dish beside chicken or pork, though it could also anchor a light meal on its own.
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