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Italian Beans and Greens - featuring Ivo's tips and special recipe

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Cooking with the Coias
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Recipe Information

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Video-Specific Recipe

Italian Beans and Greens Soup

Cultural Context

Originating from the rustic kitchens of Tuscany, Italian Beans and Greens Soup reflects the region's tradition of using simple, seasonal ingredients to create hearty meals. This dish is often enjoyed during colder months, showcasing the versatility of beans and greens in Italian cuisine. Today, it has found a place in homes worldwide, with variations that incorporate local ingredients and flavors.

ItalianITmain
45 min
easy
6 servings
Servings4
4 ½ to 5 cups chicken broth
4 – 5 TBSP Extra Virgin Olive Oil
1 clove garlic, minced finely
1 head escarole lettuce, chopped into 1 – 2-inch pcs
1 can Cannellini or Romano beans (540 ml or 19 oz can)
1 pc. Parmigiano-Reggiano cheese or cheese rind (approx. 1 oz)
Grated parmigiano cheese to taste
Salt & black pepper, to taste

canned beans

🥗Healthier: dried beans

💰Cheaper: canned lentils

Dried beans are more nutritious and can be more cost-effective.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and offers a cheesy flavor.

1

Add EVOO & garlic to a medium size pot, cook for 60 seconds.

2

Add escarole to your pot, and sauté until all wilted and soft, about 5 minutes.

3

Add chicken broth, beans, Parmigiano-Reggiano cheese, salt and pepper. Stir together and bring to a boil.

4

Once it comes to a boil, then lower heat to low, and simmer for 5 – 10 minutes.

5

Serve hot and sprinkle grated parmigiano cheese to taste.

Cooking Techniques

sautéingsimmering

Equipment Needed

medium size pot

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariangluten-free

Allergens

dairy

Also Known As

Zuppa di Fagioli e VerdureTuscan Bean Soup
Local Name: Zuppa di fagioli e verdure

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