EASY ITALIAN COMFORT FOOD | escarole and beans soup recipe

Escarole and beans (aka Scarola e Fagioli) is an easy, Italian comfort food at its best! This is a simple, comforting, classic Italian dish that comes together quickly and will warm your soul from the inside out.

I love to serve this topped with Parmesan cheese and red pepper flakes along with some crusty sourdough bread on the side. If you want to keep this meal 100% plant-based, sub in vegetable broth for the chicken broth.

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TIMESTAMPS
0:00 Escarole and Beans – A classic Italian soup
0:30 Working and preparing your escarole
1:54 Preparing the ingredients
2:51 Heating up your olive oil in your pot
3:00 I love this Dutch oven from Lodge
3:23 Adding your garlic and red pepper flakes (optional)
3:52 Adding the escarole, seasonings, and 1/2 the broth
4:28 Adding the white beans and remaining broth
5:14 Finishing with Parmesan cheese
5:27 Enjoy
6:03 Thanks for watching, let me know what you think

ESCAROLE & BEANS
1 tablespoons extra virgin olive oil
6 cloves garlic chopped
Pinch of red pepper flakes
1 lb. escarole washed and chopped
3 cups low-sodium chicken broth (can swap veggie broth)
1 teaspoon dried oregano
1-15 ounce can of Cannellini beans
sea salt and pepper to taste
parmesan cheese for topping

Heat olive oil in a Dutch oven over medium heat. Add in garlic and red pepper flakes and saute until fragrant.

Toss in escarole along with 1/2 cup of broth, dried oregano, salt, and pepper. Stir well, pop on a lid, and simmer for 5 minutes.

Remove the lid, pour in the beans and the liquid from the can along with the remaining chicken broth. Simmer for 10-15 more minutes, or until the greens have wilted down and are tender.

Ladle into your favorite bowl and top with freshly grated parmesan cheese, red pepper flakes, and an extra drizzle of olive oil.

NUTRITIONAL INFO
Serving: 1.5cups | Calories: 94kcal | Carbohydrates: 9g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 94mg | Potassium: 534mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2468IU | Vitamin C: 9mg | Calcium: 88mg | Iron: 2mg

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#escaroleandbeans#italiancomfortfood #healthyrecipe

I grew up in an Italian Kitchen and one of my favorite meal memories is escarole and beans this is a classic Italian soup recipe that was always on rotation in our kitchen especially during the colder months because it is so comforting and cozy and nourishing plus it’s easy to

Make it’s quick cooking and it’s affordable soul food I love this recipe so much I even included it in the clean and delicious cookbook because it has now become a staple for my family as well now if you’ve never worked with es girl before it is a hearty lettuce that

Looks a lot like AE of Roma that is technically a part of the chory family along with ingredients like Endive and rikia you’re going to see that the leaves towards the bottom are lighter in color while the leaves towards the top are darker in color those lighter leaves

Are a little bit more mild and tender and then the darker leaves are a little more bitter they have a little more bite to them and they can be a little bit tougher with that being said the entire Leaf is edible and they balance each other out really well now I love working

With escroll because it’s very easy to work with all you need to do is trim the end off and then I’m just going to cut this into hearty bite-sized pieces so I usually do that just by cutting a whole bunch of ribbons I come across the

Escroll and then once that’s done I just run my knife in the opposite direction till I have nice hearty bite-sized pieces then you have to make sure that you give your escal a really good rinse under some cold water so you just want to get it into a colander or into the

Basket of a salad spin and run it under cold water get your hands in there to help rotate it and get it moving because it can have a little bit of grit or sand or dirt in there so you want to make sure that you get your

Escaro nice and clean now you don’t have to dry escaro to make the soup because it’s going to get wet anyway but I still like to give it a run through my salad spinner just to make sure that there is no little bits or bites of dirt that I

May have missed and then other than the escarole or as my dad would say srly the only other ingredients you need are 1 tblspoon of extra virgin olive oil six hearty cloves of garlic I like to just take my knife right over the top give it

A whack which will help to get that peel right off and then I just slice them up and then go back and give them a nice fine chop now this may look like a lot of garlic and that’s because it is I love my escar and beans with plenty of

It so keep in mind you could always pull back or add more depending on your personal preference you also need a pinch of red pepper flakes three cups of a low sodium chicken broth if you wanted to keep this recipe 100% plant-based you could swap that chicken broth with some

Low sodium veggie broth that would work equally as well then I have a half a teaspoon of dried oregano a 15 oz can of canellini beans not drained a little bit of salt a little bit of pepper and then some Parmesan cheese then to make the

Escroll and beans I’m just going to heat the olive oil in a nice large pot over a medium low heat now personally I love to to make my soups and chilies in a nice heavy Dutch oven like I have here but really any big pot will get the job done

With that being said if you are in the market for a really beautiful nice heavy enamel coated Dutch oven Lodge makes an amazing pot it’s the one I’m using here for a fraction of the cost of most other brands so if that’s something you want

To check out I’ll link it for you down in the description box below as my oil begins to heat up I’m going to add to the pot the chopped garlic a pinch of sea salt and a little bit of red pepper flake you can skip the red pepper if you

Don’t like heat but I like a little kick at the base of this soup and then I’m just going to move that around the pot the goal with the garlic is for it to become fragrant and tender you don’t want it to Brown or to burn if you

Notice it getting really dark in color just add a splash of water or broth to the pot and turn the heat down once your garlic is right where you want it tender and fragrant you’re going to add the escaro into the pot along with another pinch of SE sea salt some black pepper

The dried oregano and then about a half a cup of the broth I like to use a pair of tongs to just gently toss this all together and then I’m going to pop a lid on and just let this slowly simmer away for just 5 minutes we just want for that

Escoro to begin to wilt down it’s going to become tender and a nice beautiful vibrant grain as you can see I’ve got the escaro just where we want it it’s nice vibrant color it’s wilted down a bit so from here I’m going to add my

Beans to the pot I have 1 15 oz can of canini beans which is really just like a soft white bean and you’re going to notice that I’m going to put the beans and the starchy liquid from the can into the pot most of my recipes I will rinse

And drain my beans but for this recipe we want to use that starchy liquid to help thicken the soup that is the way my parents always did it and so I like to keep that tradition alive plus it really does add a little extra layer of flavor

And texture to the soup and then finally I’m just going to add the remaining chicken broth we’ll give this one last stir and I’m going to turn my heat up just a little bit I just want this to come to a nice low light boil like a

Hearty simmer and we’ll let it go for another 10 to 15 minutes from here you might just want to test your soup see if it needs a little salt a little pepper personally I love to finish it with a couple tablespoons of grated Parmesan cheese it adds a nice nutty salty flavor

And a nice creamy texture to the soup as well this truly is comfort food at its best it’s a 30 minute meal it’s simple it’s delicious it is so nourishing and I love to serve it with a little extra parmesan cheese and some red pepper

Flakes over the top often on a busy week night we will just enjoy it just like this but if we want to have a larger meal like a Sunday dinner I might make some chicken sausage and serve it with some sourdough bread on the side so simple so delicious

M Soul Food food truly soul food so good as always I am excited for you to give this recipe a try if you enjoy easy healthy recipes just like the one I’ve shared here make sure to take a moment to like this video subscribe to the channel hit that notification Bell and

If you want my recipes delivered right to your inbox go down to the description box below and sign up for my newsletter it’s 100% free and instead of you having to come to me to look for recipes I will send them directly to you thanks so much

For watching I’m Danny spe and I’ll see you back here next time with some more clean and deliciousness cheers it smells amazing so now I’m going to add my it smells amazing so now into the pan goes it smells amazing and so now