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Italian Greens and Beans

Cuisine Italian
Keyword #cookbookauthor, #television #privatechef #author #italianrecipes, BestItalianGreensandBeans, CovidRecipes, CynthiaFerich, GreensandBeansRecipe, ItalianFood, MaMaMiaCucinaCookbook, SoupRecipes
Prep Time 30 minutes
Cook Time 3 hours
Servings 6

Ingredients

  • 2 bunches Escarole, chopped
  • 1 Onion, chopped
  • 6 cloves Garlic, minced
  • 1 15 oz. can Navy Beans drained and rinsed
  • 3 cups Chicken Stock
  • 1 teaspoon Salt
  • 1/2 teaspoon Red Pepper Flakes
  • Pecorino Romano Cheese for grating
  • Fresh Italian Bread accompaniment

Instructions

  1. Chop the escarole and thoroughly wash of all sand and dirt. In a large soup pot, add escarole, chicken stock, chopped onion, minced garlic, salt, red pepper.  Cover and slow-simmer for approximately 2-3 hours. The greens will cook down. Add the beans and simmer for another hour. Adjust the liquid, if necessary. Some prefer this ‘soupy’ and some prefer this with a little less liquid. The escarole should be cooked well.

  2. Serve with a generous sprinkling of grated Pecorino Romano cheese. Spinach may also be substituted or incorporated along with the escarole.