Old World Escarole and Beans Recipe - Bush’s Best

Old World Escarole and Beans

Recipe By: MissyPorkChop   Photo By: MissyPorkChop
Write a Review | Read Reviews (9)
After searching high and low for a soupy escarole and beans recipe, I finally created my own version. It tastes just like the appetizer I order at one of my favorite Italian restaurants in New York.
 
  • Prep: 5 Minutes
  • |
  • Cook: 20 Minutes
  • |
  • Total: 25 Minutes
 
4
 
 
  • 2 slices bacon
    •
  • 1 tablespoon olive oil
    •
  • 1 head escarole, coarsely chopped
    •
  • 2 cloves garlic, pressed
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  • 1 (15 ounce) can chicken broth
    •
  • 1 (15.5 ounce) can cannellini beans, rinsed and drained
    •
  • 1/8 teaspoon crushed red pepper flakes
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  • 2 tablespoons grated Parmesan cheese
    •
 
  1. Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute. Pour in the chicken broth and beans, and season with red pepper flakes. Simmer for 5 to 7 minutes. Ladle into bowls to serve and top with the crumbled bacon and Parmesan cheese.
Nutrition Information
 
 
More Reviews (9)
Reviewed By: LIZCANCOOK
This makes four small servings - fine for a side or a starter, but if you're making this your main meal double the recipe. We added extra hot pepper flakes and a pinch of salt to our bowls.
Reviewed By: judije5
Really great flavor from the escarole, Added another can of chicken broth and a chicken bouillon cube at the simmer stage for even more flavor.
Reviewed By: SANDRADIFF
Delicious - a light soup with a nice garlic flavor. Skipped the red pepper because we don't like it and we didn't miss it at all. Did not find the escarole bitter either. Enjoyed it very much.