Escarole and Cannellini Bean Stew

Photo: Iain Bagwell; Styling: Dan Becker

Time: 30 minutes. This hearty, less-is-more stew riffs on rustic Italian flavors. Serve with crusty bread and a green salad.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 44%
  • Protein: 18g
  • Fat: 17g
  • Saturated fat: 4.9g
  • Carbohydrate: 34g
  • Fiber: 12g
  • Sodium: 1008mg
  • Cholesterol: 10mg


  • 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


  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.
  2. 2. Add escarole and cook, covered, 10 minutes, stirring occasionally.
  3. 3. Season to taste with salt. Divide among 4 serving bowls, sprinkle with cheese, and drizzle with more olive oil.
  4. Note: Nutritional analysis is per serving.
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