Pic of Escarole and bean stew

Escarole and bean stew

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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.