PRINTABLE RECIPE
La Vita Bianca Escarole & Beans
A cozy Italian classic with tender escarole, creamy cannellini beans, garlic, and a rich Parmesan broth, a family recipe passed down and best enjoyed spooned over pasta or with crusty bread.
Simple, comforting, and deeply satisfying, Escarole & Beans is one of those timeless Italian recipes that proves a handful of humble ingredients can create something truly special. Tender escarole, creamy cannellini beans, garlic, and a rich Parmesan-infused broth come together in a meal that’s nourishing enough for a cozy dinner yet elegant enough to serve to family and friends.
Ingredients
- 3 tbsp extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 tsp kosher salt, divided (plus more to taste)
- ¼–½ tsp crushed red pepper flakes (optional)
- 2 large heads escarole
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth (or vegetable broth)
- 1 Parmesan rind (optional, but highly recommended)
- ½ tsp freshly ground black pepper
- Freshly grated Parmesan, for serving
- Extra-virgin olive oil, for finishing
Instructions
- Prepare the Escarole
Separate the escarole leaves and wash them thoroughly to remove any grit trapped between the leaves. Roughly chop into bite-sized pieces. Bring a large pot of well-salted water to a boil. Blanch the escarole for 1–2 minutes, then drain well and set aside.
This simple step mellows the natural bitterness while keeping the escarole tender and beautifully green.
- Build the Flavor
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the sliced garlic, a pinch of the kosher salt, and the crushed red pepper flakes, if using.
Cook for 2–3 minutes, stirring often, until the garlic is fragrant and lightly golden. Avoid letting it brown too much, as burnt garlic can become bitter.
- Wilt the Escarole
Add the blanched escarole in batches, stirring as it wilts. Cook for 5–7 minutes, until tender.
- Simmer
Add:
- Cannellini beans
- Chicken or vegetable broth
- Parmesan rind
- Remaining kosher salt
- Freshly ground black pepper
Bring everything to a gentle simmer. Cover partially and cook for 20–25 minutes, allowing all the flavors to come together.
- Make It Creamy
Remove and discard the Parmesan rind. Using the back of a spoon, gently mash about ½ cup of the beans against the side of the pot, then stir them back into the broth.
This naturally thickens the soup while keeping its rustic texture. Taste and adjust the seasoning as needed.
- Serve
Ladle into warm bowls.
Finish each serving with:
- Freshly grated Parmesan
- A drizzle of extra-virgin olive oil
- Freshly cracked black pepper
For my favorite version, spoon the escarole and beans over cooked mafalda pasta and serve with fresh sourdough or crusty Italian bread for soaking up every last bit of the broth.