The Italian classic escarole and beans. This soup is the perfect blend of leafy greens and white beans like cannellini or navy cooked in broth until tender. It's not only super filling ...

Add the ham, beans and escarole and season with pepper. Cook over moderately high heat until the escarole is tender, about 5 minutes. Transfer to bowls, drizzle with olive oil and serve.

The dish brings back the romance of the food I grew up with. Escarole and beans was a favorite, and it was always a topic of debate. Some family members added sausage to theirs, others added ...

This robust soup can be made with just about any green you fancy, but there is something about the combination of escarole, white beans and potatoes that is soothing and satisfying. This simple ...

This dish is inspired by a version my husband’s dad used to make—a comforting twist on the classic Italian Escarole and Beans ...

Lidia Bastianich offers this classic Escarole and White Bean Soup recipe from her new special on PBS. She says it was one of the first dishes on the menu when she and her husband opened their ...

This was one of the first dishes on the menu when we opened, and it is still a family favorite at home. These vegetables were typically served in a loose broth under stuffed calamari, but they are ...

1 pound escarole washed well. Chopped. 1 (15-ounce) can cannellini beans, drain (imo Goya are the best) . Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and ...

Add the escarole and rosemary and cook until the escarole is wilted, 3 minutes. Add the stock, beans and tuna and bring to a boil. Simmer over low heat for 5 minutes. Season with salt and pepper.