Escarole & Beans

Escarole & Beans
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 304.3
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 308.4 mg
  • Total Carbs: 52.7 g
  • Dietary Fiber: 17.9 g
  • Protein: 15.4 g

View full nutritional breakdown of Escarole & Beans calories by ingredient
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Grandmothers Escarole & Beans Grandmothers Escarole & Beans
Number of Servings: 15


    6 - 15oz. cans of Cannellini Beans (white kidney beans)
    1 - Head of Escarole (fresh produce)
    1 - Bulb of Garlic (for garlic lovers)
    8 - Celery Stalks
    1 - Medium Onion
    3 - Roma Tomatoes
    3 - Tablespoons Extra Virgin Olive Oil
    22 - fluid ounces of hot water
    2 - cans of juice from the Cannellini Beans
    1 - Pkg. Whole Grain Medium Pasta Shells


Heat a large sauce pan over low to medium heat. Drizzle Extra Virgin Olive Oil into pre heated pan. Add: chopped celery, onion, garlic. Lightly salt and pepper. Saute on low-medium heat until onions are translucent. Add chopped escarole and the roma tomatoes; diced.Lightly salt and pepper. Cook on low-medium until escarole wilts in the pan, approximately 7 minutes. Add 6 cans of cannellini beans, add the juice from only 2 of those cans. Add 1.5 cans of hot water to the saucepan. Rinse the remaining cans of beans in a collander with hot water. Add to saucepan. Lightly salt and pepper. Raise heat up to medium-high and bring to a boil. Reduce heat to low, and simmer for 45-60 minutes.

In a separate saucepan bring water to boil for pasta shells.
Cook shells according to package instructions. I prefer whole grain pasta. Al dente.
In a bowl, add about 3/4 cup pasta, and 1.5 cups beans, sprinkle with parmesan cheese if desired. Enjoy!

Serving Size: Produces Approx. 15 1 cup servings
Serving Suggestion if you're feeling adventurous: Fresh Loaf of Italian Bread. Great for dipping into the soup!

Note: The sodium content is actually lower than calculated because we have rinsed the beans.

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