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Old World Escarole and Beans

SUBMITTED BY: MissyCooks4Mike      PHOTO BY: MrsPorkChop

"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. It has a soupy consistency so best served in a bowl with a crusty bread for dipping. My husband asks me to make this every week. I promise you will love this recipe. The cooking technique removes the bitterness from the escarole while maintaining the firmness of the beans."
PREP TIME  5 Min
COOK TIME  20 Min
READY IN  25 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 slices bacon
  • 1 tablespoon olive oil
  • 1 head escarole, coarsely chopped
  • 2 cloves garlic, pressed
  • 1 (15 ounce) can chicken broth
  • 1 (15.5 ounce) can cannellini beans, rinsed and drained
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons grated Parmesan cheese

DIRECTIONS

  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 Parmesan cheese.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2007 by ROCHRIST
This recipe is awesome, i made it for my family a few times. I also used Smoked pork hocks (yea sounds gross lol) but it gave it a really good flavor in stead of the bacon. I also cut small pieces of ham in it. Guess what is for dinner tonight :)

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2007 by Diana S.
I'm happy to be the first to review this recipe. It is delicious! We live in a predominantly Italian area of northeastern Ohio and my husband and I have enjoyed this soup in several area restaurants... this version is very authentic tasting. Just be sure to have warm crusty bread on hand, and if you're like my husband, extra red pepper flakes :) Next time I make it he said be sure to double it!

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2008 by care3135
I found this receipe to be great. Good to bring to the office for lunch. I added bulgar and it was fantastic. Good with just using vegatable broth and my vegan neice says it's the best.

0 users found this review helpful


 
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Recipe Submitter:

MrsPorkChop
Cooking Level: Intermediate
Home Town: Dix Hills, New York, USA
Living In: Stamford, Connecticut, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 247

  • Total Fat: 13.9g
  • Cholesterol: 11mg
  • Sodium: 859mg
  • Total Carbs: 21.8g
  •     Dietary Fiber: 9.5g
  • Protein: 9.6g

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