White Beans & Escarole


I love a one-pot meal. Throw everything in, bring it to a boil, reduce it to simmer, cover it,come back in a little bit and dinner is served! Who wants to wash a ton of dishes after a long day?! Not me, that’s for sure! This dish is oil free and super easy to make. You can make a double batch and freeze half for another day too. It freezes and defrosts beautifully. 

White Beans & Escarole
Serves 4
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  1. 2 heads escarole, thoroughly cleaned and chopped
  2. 2- 14.5 ounce cans of cannellini beans, rinsed and drained
  3. 3 shallots, thinly sliced
  4. 6 cloves of garlic, thinly sliced
  5. 1 jar of capers, drained (optional: I add a splash of the brine to the broth!)
  6. 1 lemon, juice and zest
  7. 4 cups vegetable broth
  1. Put all of the ingredients in a large soup pot.
  2. Bring to boil than reduce heat and simmer, covered.
  3. Simmer until greens are tender, about 15 minutes.
  4. Enjoy!

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