An Italian Classic, Greens and Beans delivers a delicious, inexpensive, and nutritious meal!  Oddly, this meal was never cooked in my childhood home, so I wasn’t introduced to this great dish until well into adulthood.   Greens and Beans pack a hearty bowl-full of plant-based nutrients derived from the escarole and creamy cannellini beans.  I kind of wrecked the plant-based part this time because I added Italian Sausage.  I left some without sausage for my daughter who follows a plant-based diet.

This is a really easy meal to make.  Simply Saute diced garlic in olive oil, add the escarole, stir, season, then add chicken or vegetable broth and beans.  Then cover and simmer for a while.  I always add grated Parmigiano Cheese and serve with crispy warm bread seasoned with olive oil, salt, and pepper.  Mangia!

Print Recipe
5 from 6 votes

Greens and Beans

Classic Italian Greens and Beans with or without Sausage!
Prep Time5 mins
Cook Time15 mins
0 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: Greens, Beans, Italian, Garlic, Soup, Sausage, Plant Based, Gluten Free
Servings: 6

Ingredients

  • 2 Cloves Garlic Diced
  • 2 Tbs Olive Oil
  • 1 32oz Bag of Esarole
  • 1 14oz Can of Cannallini Beans
  • 2 Cups Chicken or Vegetable Broth
  • Salt and pepper to taste
  • Parmigiano Cheese to taste

Instructions

  • Heat large skillet on medium heat
  • Saute diced garlic until the edges turn the slightest bit golden, about 1-2 minutes
  • Blend in the escarole, add salt and pepper to taste
  • Add the beans and broth. Cover and let simmer 5-10 minutes
  • Serve with grated Parmigiano Cheese and toast coated in olive oil, salt, and pepper
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