Pic of Escarole and bean stew

Escarole and bean stew

Show ingredients

Soups & stews

Escarole and bean stew

Main Serves 4 1h 20 min
Don't be afraid of these unusual bitter, frizzy leaves – they're sweet and tender when cooked down. They can be braised on their own as a side dish or made into this comforting Tuscan soup. Eat with crusty bread to catch the juices.


  • 300g dried white beans, such as haricot or cannelloni, soaked in cold water overnight and then drained
  • 1 head garlic, cut horizontally in half
  • ½ tsp dried chilli flakes
  • 1 sprig rosemary
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 heads of escarole, chopped
  • olive oil, to serve
  • salt and pepper


Prep time: 5 min
Cooking time: 1h 15 min
  • Step 1

    Place the drained beans in a large pan with the garlic, chilli and rosemary, cover with fresh water and bring to the boil. Simmer for about 1 hour, adding more water if necessary so that the beans are always just covered.
  • Step 2

    When the beans are tender, season well with salt and pepper and mix in 2 tablespoons of the olive oil. Leave to cool, then squeeze the garlic out into the beans, removing the skins.
  • Step 3

    In a large pan, fry the onion and crushed garlic clove in the remaining olive oil for 5 minutes, until softened. Add the chopped escarole, mix well, then cover and cook for 5 minutes until the escarole has wilted. Stir in the beans and their cooking liquid and heat through.
  • Step 4

    Remove 2 cupfuls of the mixture and blend in a food processor, then stir back into the mixture in the pan. Add some water if necessary to adjust the consistency and season well. Serve drizzled with olive oil.

You may also like…