Serves 4
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.
