Escarole and Cannellini Bean Stew
Photo: Iain Bagwell; Styling: Dan Becker
Yields Serves 4 Total Time 30 mins
AuthorJuliet Glass,
Time: 30 minutes. This hearty, less-is-more stew riffs on rustic Italian flavors. Serve with crusty bread and a green salad.

How to Make It

Step 1
1

Heat 2 tbsp. olive oil in a 4- to 5-qt. pan over medium heat. Add pancetta and cook 2 minutes. Then add garlic and chile flakes; cook, stirring often, until garlic turns pale gold. Add tomatoes, broth, beans, and pepper. Cook, uncovered, 5 minutes.

Step 2
2

Add escarole and cook, covered, 10 minutes, stirring occasionally.

Step 3
3

Season to taste with salt. Divide among 4 serving bowls, sprinkle with cheese, and drizzle with more olive oil.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

  About 2 tbsp. extra-virgin olive oil
 3 ounces pancetta, cut into 1/2-in. dice (1/2 cup)
 2 tablespoons minced garlic
 1/2 teaspoon red chile flakes
 4 canned peeled tomatoes, quartered
 3 cups reduced-sodium chicken broth
 2 cans (14.5 oz. each) cannellini beans, drained and rinsed
 1/2 teaspoon freshly ground black pepper
 3 qts. roughly chopped escarole (about 2 heads)
  Salt
  Freshly grated parmesan cheese

Directions

Step 1
1

Heat 2 tbsp. olive oil in a 4- to 5-qt. pan over medium heat. Add pancetta and cook 2 minutes. Then add garlic and chile flakes; cook, stirring often, until garlic turns pale gold. Add tomatoes, broth, beans, and pepper. Cook, uncovered, 5 minutes.

Step 2
2

Add escarole and cook, covered, 10 minutes, stirring occasionally.

Step 3
3

Season to taste with salt. Divide among 4 serving bowls, sprinkle with cheese, and drizzle with more olive oil.

Step 4
4

Note: Nutritional analysis is per serving.

Escarole and Cannellini Bean Stew