Photo: Iain Bagwell; Styling: Dan Becker
Total Time:
30 Mins
Serves 4

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

How to Make It

Step 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

Add escarole and cook, covered, 10 minutes, stirring occasionally.

Step 3

Season to taste with salt. Divide among 4 serving bowls, sprinkle with cheese, and drizzle with more olive oil.

Step 4

Note: Nutritional analysis is per serving.

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