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Escarole and Cannellini Bean Stew

Total Time
30 mins

Time: 30 minutes. This hearty, less-is-more stew riffs on rustic Italian flavors. Serve with crusty bread and a green salad.

Escarole and Cannellini Bean Stew

Photo: Iain Bagwell; Styling: Dan Becker
  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)
  Freshly grated parmesan cheese
Step 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

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

Step 3

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

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 344Calories from Fat 44
% Daily Value *
Total Fat 17g27%

Saturated Fat 4.9g25%
Cholesterol 10mg4%
Sodium 1008mg42%
Total Carbohydrate 34g12%

Dietary Fiber 12g48%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.