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 ...

Soup 1/2 yellow onion, chopped 1 bulb fennel, chopped 3 cloves garlic, minced 8 cups (packed) chopped escarole 1 can (15 oz) navy beans, rinsed and drained 4 cups low-sodium chicken broth 1/2 tsp ...

Add the chicken stock and bring it to a boil. Once boiling, add in the escarole and beans. Cook until the escarole is soft and tender. Remove the greens and beans and set aside. Reduce the broth ...

It’s the first week in January after a world-class period ... and/or protein-rich legumes and beans, and they’re quick to make. One of my favorite soups in the Italian culinary canon is “zuppa di ...

Nourish columnist Stephanie Witt Sedgwick got hooked on escarole and white beans after having some at an Italian deli off the turnpike in New Jersey. There's nothing new about the combination ...

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 ...

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 ...

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 ...

4. Add the escarole and sauté for one minute. 5. Add the white wine and continue to sauté for another minute. 6. Add the beans, and season with salt and pepper. 7. Once the escarole has wilted ...