Escarole and Cannellini Bean Stew
Photo by Iain Bagwell; styling by Dan Becker
Time: 30 minutes. This hearty, less-is-more stew riffs on rustic Italian flavors. Serve with crusty bread and a green salad.
This recipe, and others like it, can be found in the article “These Vegetarian Soups and Stews Are the Equivalent of a Warm Hug.”
How to Make It
Step 1
1
Heat 2 tbsp. olive oil in a 4- to 5-qt. pan over medium heat. Add pancetta and cook 2 minutes. Then add garlic and chile flakes; cook, stirring often, until garlic turns pale gold. Add tomatoes, broth, beans, and pepper. Cook, uncovered, 5 minutes.
Step 2
2
Add escarole and cook, covered, 10 minutes, stirring occasionally.
Step 3
3
Season to taste with salt. Divide among 4 serving bowls, sprinkle with cheese, and drizzle with more olive oil.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
About 2 tbsp. extra-virgin olive oil
3 ounces pancetta, cut into 1/2-in. dice (1/2 cup)
2 tablespoons minced garlic
1/2 teaspoon red chile flakes
4 canned peeled tomatoes, quartered
3 cups reduced-sodium chicken broth
2 cans (14.5 oz. each) cannellini beans, drained and rinsed
1/2 teaspoon freshly ground black pepper
3 qts. roughly chopped escarole (about 2 heads)
Salt
Freshly grated parmesan cheese
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