Beans and Greens (One-Pot Italian Recipe)
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Italian beans and greens is a rustic Italian dish made with creamy cannellini beans, tender escarole, garlic, olive oil, and broth. This Beans and Greens (One-Pot Italian Recipe) has a comforting, savory flavor, with escarole adding a mild bitterness that balances the creamy beans. Depending on how much broth you use, it can be enjoyed as a hearty soup or a thick stew.
If you love creamy cannellini beans, try this warm white bean salad or tuna and white bean salad next!
Quick Look: Beans and Greens (One-Pot Italian Recipe)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Dietary Info: Gluten-free, can be made vegetarian, dairy-free and vegan.
- Method: One-pot stovetop
- 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.
A Taste of Italian Home Cooking
This is the kind of Italian recipe I love because it turns a few humble ingredients into a dish that feels like a complete meal. Escarole, creamy beans, garlic, olive oil, and Parmesan come together in one pot, and I especially love serving it with soft Italian bread. to soak up the flavorful broth. It reminds me of the Italian way of cooking, where a few well-chosen ingredients can create something deeply flavorful and nourishing.
Try this Traditional 15 Bean Soup next!
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
Table of Contents
Simple Ingredients
This Italian beans and greens recipe uses a handful of everyday ingredients, with escarole and cannellini beans providing the heart of the dish.
- 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.
Variations & Substitutions
- 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: Escarole is traditional, but Swiss chard, kale, spinach, collard greens, or broccoli rabe can also work.
- 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
This Italian beans and greens recipe comes together in one pot by first building flavor with garlic and olive oil, then wilting the escarole before simmering it with creamy beans, broth, and Parmesan. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- 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.
Escarole and Beans Recipe FAQs
Yes. Beans and greens reflect the Italian tradition of creating flavorful meals from humble ingredients. Recipes vary by region and family, but the combination of beans, leafy greens, olive oil, garlic, and broth is a familiar part of Italian home cooking.
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!
Cannellini beans or any soft white bean, such as 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.
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
Italian beans and greens make a hearty vegetarian main with crusty Italian Bread, No Knead Italian Focaccia Bread, or a simple Lemon Arugula Salad. For a larger meal, pair it with Juicy Oven Roasted Chicken or Easy Oven Baked Cod. A little extra Parmesan and crusty bread for dipping make a perfect finishing touch.
My Pro Tips
Recipe Tips
- Wash the escarole thoroughly. Dirt can hide between the leaves, so rinse it well before cooking.
- Dry the escarole before sautéing. Excess water can prevent the greens from cooking properly in the olive oil.
- Adjust the broth to your preferred consistency. Use less for a thicker stew-like dish or more for a brothy soup.
- Taste before adding extra salt. Parmesan and broth can both add salt to the finished dish.
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
- Wash the escarole thoroughly. Dirt can hide between the leaves, so rinse it well before cooking.
- Dry the escarole before sautéing. Excess water can prevent the greens from cooking properly in the olive oil.
- Adjust the broth to your preferred consistency. Use less for a thicker stew-like dish or more for a brothy soup.
- Taste before adding extra salt. Parmesan and broth can both add salt to the finished dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe last night and it was SO good!! Something so simple yet so tasty.
Yay! SO happy you loved this super simple and easy meal. So many more to try next.
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 ๐
Very delicious and easy to cook!
It is healthy and nourishing! Happy you loved it.
Perfetto!
Happy you loved it!
Love this recipe!โฅ๏ธ๐ฎ๐น๐ท
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.