Old World Escarole and Beans

Old World Escarole and Beans

18
MissyPorkChop 4

"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."

Ingredients

25 m {{adjustedServings}} servings 228 cals
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Nutrition

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  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 927 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

18
  1. 22 Ratings

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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 restau...

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 piec...

My grandmother used to make this (using any kind of pork she happened to have on hand, or meatless) all of the time and -- specifically because escarole is too bitter for my taste -- I never lik...