The Italian classic escarole and beans. This soup is the perfect blend of leafy greens and white beans like cannellini or ...

To prepare beans and escarole, start by soaking the cannellini beans. Then pour them into a container, covering them with ...

Season the beans to taste with salt. Stir in the escarole and cook, stirring occasionally, until the escarole is quite tender, about 15 minutes. Remove the pot from the heat. Heat the remaining 1/ ...

3. Add the escarole and cook until fully wilted. 4. Add the bone broth, salt and bring to a boil. 5. Add the beans and cook for five minutes. 6. Remove from heat and top with pecorino, black ...

Or try one of her go-tos from the new cookbook: Gochujang Beans With Melty Escarole and Black Vinegar (below), featuring just three fresh items (escarole, garlic and shallots). The rest are punchy ...

It's on the table in 30 minutes. Cannellini beans, leafy green escarole, and tuna come together in this chicken stock-based soup seasoned with rosemary, ready in 30 minutes. Justin Chapple makes ...