Description
A cozy, one-pot Mediterranean dish made with creamy white beans, tender escarole, rich tomato sauce, fresh herbs, and a swirl of cream. This vegetarian stew is hearty, comforting, and anything but boring! Perfect for weeknight dinners or meal prep, it brings the vibrant flavors of the Mediterranean straight to your kitchen with pantry staples and simple steps.
Ingredients
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1/3 cup extra-virgin olive oil
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6 garlic cloves, finely chopped
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2 Tbsp. tomato paste
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Kosher salt, to taste
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1 1/2 lb. escarole, washed, patted dry, coarsely chopped
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1 (28-oz.) can pureed tomatoes
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2 (15-oz.) cans cannellini beans, drained (not rinsed)
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2 oz. Parmigiano Reggiano, finely grated (about 1 cup)
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1/4 cup fresh basil, coarsely chopped
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1/4 cup fresh parsley, coarsely chopped
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2 Tbsp. heavy cream
Instructions
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In a large high-sided skillet, heat olive oil over medium-low. Add garlic and cook for 2 minutes until fragrant and golden.
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Stir in tomato paste and cook for another 2 minutes, letting it blend into the oil and deepen in color.
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Add the chopped escarole. Season lightly with salt and cook over medium heat, stirring gently, until wilted, about 5 minutes.
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Pour in the pureed tomatoes and simmer for 8 minutes, stirring occasionally, until slightly reduced.
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Add the drained cannellini beans. Cook for 20–25 minutes, allowing the sauce to thicken and coat the beans.
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Remove from heat. Stir in the Parmigiano Reggiano, basil, parsley, and cream until the cheese melts and everything is silky and fragrant.
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Taste, adjust salt if needed, and serve warm with crusty bread or over grains.
Notes
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Substitute escarole with kale, chard, or spinach if needed.
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Make it vegan by omitting the cheese and cream, or using plant-based alternatives.
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Add red pepper flakes with the garlic if you like a hint of heat!
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Leftovers taste even better the next day and are great for meal prep.
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Serve with sourdough, orzo, couscous, or even topped with a poached egg for a fun brunch twist.
Equipment
10-inch high-sided skillet or Dutch oven
Wooden spoon or silicone spatula
Chef’s knife
Cutting board
Measuring cups and spoons
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 generous bowl
- Calories: 433
- Sugar: 4
- Sodium: 1026mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 23mg
Keywords: Mediterranean white beans and greens, Mediterranean beans, vegetarian stew, escarole and white beans