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Escarole and Beans


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Rate this recipe 3.5/5 (2 Votes)


  • 1 cup chicken broth
  • 1 large head escarole (well washed and coarsely cut)
  • olive oil
  • 2 garlic cloves, minced
  • 1 can cannellini beans
  • bay leaves, cut up


Servings 4


Step 1

In saucepan place chicken broth and escarole, bring to a boil and simmer for an hour. Brown garlic in the oil, then add cannelllini beans with their liquid and heat thoroughly. Combine with escarole and let simmer for 10-20 minutes. Stir with wooden spoon.

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