Escarole & White Bean Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty stew balancing escarole's natural bitterness with creamy white beans and smoky paprika for depth and warmth. This Mediterranean soup recipe, ready in about 35 minutes, pairs escarole, cannellini beans, and vegetable broth for a weeknight-friendly dinner. Each serving lands at about 300 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz escarole
• 1 can (15 oz) cannellini beans
• 2 cups vegetable broth
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat, then add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
2. Step 2: Add 12 oz chopped escarole and 1/2 tsp smoked paprika, stirring to coat the greens in oil until they begin to wilt, about 2 minutes.
3. Step 3: Stir in 1 can drained cannellini beans, 2 cups vegetable broth, 1/4 tsp red pepper flakes, 1/2 tsp sea salt, and 1/4 tsp black pepper, then bring to a gentle simmer.
4. Step 4: Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until escarole is tender and flavors meld.
5. Step 5: Remove from heat, stir in 1 tbsp lemon juice, and serve hot.