Beans and Greens (One-Pot Italian Recipe)
Updated Nov 12, 2025, Published Aug 02, 2022
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This Italian Beans and Greens Recipe, made with escarole, is a cozy, one-pan wonder that’s ready in just 20 minutes! Hearty white beans simmer with tender escarole to create a rustic, stew-like dish that’s simple, satisfying, and full of flavor. All you need is a slice of crusty homemade Italian ciabatta bread to soak up the savory broth, or as we say in Italian, “fare la scarpetta”!
If you love creamy cannellini beans, try this warm white bean salad next!
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Dietary Info: Vegetarian (use vegetable broth), can make dairy-free and vegan.
- Method: One-pan stovetop recipe, ready in about 20 minutes.
- Technique: Sauté aromatics, simmer escarole and beans in broth
- Flavor & Texture: Mildly bitter greens balanced by creamy beans, garlicky broth, and a soft, stew-like texture perfect for bread dipping.
Why you’ll love this Italian classic!
This Italian greens and beans recipe is one you will find at Italian restaurants everywhere as a side dish, but it works well as a vegetarian main course served with a slice of soft Italian bread.
It’s a simple and humble dish that is full of flavor and nutrition, yet easy to make. I think you will find it comforting and satisfying — a dish that you can feel good about eating, like this Tuscan white bean soup!
Made With Amore,
“This was perfect for a cold rainy day! delicious and reminds me so much of my Grandma, when lent is over I’ll add hot italian sausage 😋”
– Cynthia
Simple Ingredients
All you need are a few simple ingredients, such as canned beans, fresh leafy greens, chicken or veggie broth, good olive oil, and fresh garlic, to make this classic Italian staple, like my homemade zuppa Toscana!
- Escarole: This leafy green from the chicory family has broad, jagged-edge leaves. It grows in heads with pale yellow inner leaves and darker green outer ones. Raw, it’s mildly bitter—especially the outer leaves—but cooking softens the bitterness and brings out a mellow, pleasant flavor. It’s the same ingredient used to make an authentic Italian wedding soup.
- Cannellini beans: This Italian white bean is naturally creamy and tender. They’re also used to make this ribollita recipe, also called Tuscan bread soup.
- Broth: You can use vegetable broth or chicken broth to make this greens and beans recipe. I love to make roast chicken and then use the leftover bones to make a bone broth or homemade chicken stock.
- Parmesan cheese: Cooking beans and greens with a chunk of Parmesan cheese infuses the nutty, cheesy flavor into the broth. You will also want to have some freshly shredded Parmesan for serving.
See the recipe card for the full ingredient list with quantities.
Substitutions and Variations
- Soup vs Stew: This one-pan Italian beans and greens recipe results in a stew-like consistency. If you’d rather enjoy it as soup, simply add more broth. You’ll love my Tuscan white bean soup.
- Use Different Greens: If you can’t find a bunch of escarole, also known as chicory, you can use spinach, collard greens, Swiss chard, romaine lettuce, or broccoli rabe instead. You can also use a mix of your favorite greens.
- Spicy: Add a pinch (or two) of red pepper flakes while cooking to imbue heat into the dish.
- Meat: For a heartier texture, add some of my homemade Italian sausage to your beans and greens add extra protein. You can even sprinkle some fried bacon on top, or for a leaner option, add some ground turkey or chicken cooked with my homemade Italian sausage seasoning mix!
- Bread crumbs: Toast some bread crumbs and sprinkle them over each bowl of beans and leafy greens for serving. It adds a nice bit of texture to the dish.
How To Make White Beans And Greens
In a few simple steps, you can have this meal or side dish on the table in 20 minutes!
- Chop off the bottom root of the escarole and discard it.
- Cut the leaves roughly into pieces. Then, soak the chopped escarole in cold water. Remove and use a salad spinner or a large kitchen towel to dry the leaves very well.
- Heat the olive oil in a heavy, large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds.
- Add the chopped escarole and saute until wilted, about 2 minutes. Add a pinch of salt.
- Add the chicken broth, beans, and Parmesan cheese chunk to the pot.
- Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste. Add grated Parmigiano cheese and serve with bread, like my homemade sourdough rye bread.
A simple, comforting dish you can enjoy any time of year! If you’re looking for more vegetarian dishes, try my eggplant pasta sauce too.
My Pro Tips
Recipe Tips
- Don’t Skip the Parmigiano: Adding a chunk of Parmesan cheese really enhances the flavor of the broth.
- Prep the Escarole: Remove the inner stem of the escarole as it can have a more bitter taste and can remain tough in texture.
- Rinse the Escarole Well: Escarole can trap a lot of dirt and grit between its leaves. Soak it in a large bowl of cold water, swish it around, and repeat until the water runs clear.
- Balance the Bitterness: If escarole is too bitter for your taste, add a squeeze of lemon or a splash of vinegar at the end to mellow the flavor.
Escarole and Beans Recipe FAQ’s
To reduce escarole’s bitterness, add a bit of olive oil or butter while cooking, and finish with a squeeze of fresh lemon juice. The acidity helps balance the flavor—vinegar works too. It’s a simple trick that works for any bitter greens!
Look for firm heads with crisp, vibrant green leaves. Avoid any bunches with yellowing or blemished leaves. Wrap it in damp paper towels and refrigerate. It’ll stay fresh for up to four days.
Cannellini beans or any soft white bean, such a great northern beans, work best. They have a mild flavor that works great with the simple seasoning of this dish. I would not recommend black beans, kidney beans, or pinto beans, which often have a more robust flavor.
Yes! This dish actually tastes even better the next day as the flavors deepen. Cook it fully, let it cool, and store it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or water if needed to loosen the sauce. If frozen, allow it to thaw out in the refrigerator overnight before reheating.
Serving Suggestions
This Italian beans and greens dish is great to serve as a main dish with any kind of homemade bread. Try it with a simple classic like my no-knead focaccia bread or this cheese focaccia with apples for something a bit different.
As a side dish, it pairs well with main dishes like my baked cod with panko or these Italian stuffed chicken thighs.
Don’t forget dessert! Finish off your meal with a slice of Italian apple cake or Italian chocolate torte.
More Italian Soup Recipes
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Beans and Greens Recipe (Italian-Style)
Ingredients
- 5 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 pound escarole, chopped
- 3 cups low-salt chicken broth
- 1 15-ounce can cannellini beans, , drained and rinsed
- 1 1-ounce piece Parmesan (chunk)
- Salt and freshly ground black pepper
- Freshly grated parmigiano cheese for serving
- Crusty ciabatta bread for serving
Instructions
- Prepare escarole: chop off the bottom root then cut the leaves roughly. Soak in cold water and either use a salad spinner or a large kitchen towel to dry. Cut out the hard steam in the middle of the leaf and discard. Chop escarole and set aside until ready to use.
- Drain bean liquid and rinse beans. Set aside.
- Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds.
- Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, remaining olive oil, and parmigiano cheese chunk. Cover and simmer until the beans are heated through, about 5-8 minutes. Stir occasionally.
- Season with salt and pepper, to taste. Add grated parmigiano cheese and serve with crusty bread.
Notes
- Add Parmigiano: A small chunk of Parmesan cheese infuses the broth with rich, savory flavor.
- Trim the Escarole: Remove the tough inner stem to reduce bitterness and ensure tender leaves.
- Rinse Thoroughly: Escarole often hides dirt—soak and swish in cold water until completely clean.
- Balance the Bitterness: Finish with a squeeze of lemon juice or a splash of vinegar to mellow sharp flavors.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was perfect for a cold rainy day! delicious and reminds me so much of my Grandma, when lent is over I’ll add hot italian sausage 😋
Very delicious and easy to cook!
It is healthy and nourishing! Happy you loved it.
Perfetto!
Happy you loved it!
Love this recipe!♥️🇮🇹🍷
Thrilled you loved this humble and easy dish!
Can I add grilled chicken to it
Yes! Absolutely!
Super satisfying and easy to make!
Easy, healthy, and tasty soup recipe! Enjoy.