Escarole & White Bean Stew with Smoked Paprika
A hearty stew balancing escarole's natural bitterness with creamy white beans and smoky paprika for depth and warmth. This mediterranean-inspired soups ready in about 35 minutes pairs escarole, (15 oz) cannellini beans, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, minced garlic
- 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until escarole is tender and flavors meld.
- Step 5: Remove from heat, stir in 1 tbsp lemon juice, and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Escarole & White Bean Stew with Smoked Paprika take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Escarole & White Bean Stew with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep escarole from drying out.
Can I substitute ingredients in Escarole & White Bean Stew with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Escarole & White Bean Stew with Smoked Paprika for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Escarole & White Bean Stew with Smoked Paprika?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many soups recipes and this is hands down the best.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
