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-inspired soup recipe, ready in about 35 minutes, pairs escarole, 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

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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.