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Escarole and White Bean Stew

Escarole and White Bean Stew with Fontina Baguette

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Recipe Details


Following the delicious success of her Tuscan ribollita soup, Chef Andrea wanted to recreate the comforting, brothy deliciousness with yet another classic Italian combination: escarole and white beans. In this craveable dish, tomato, escarole, white beans, and aromatics make for a sensational stew, which is topped with Parmesan and served with a garlicky, cheesy baguette for dipping. Find a roomy bowl and a (very big) spoon—this one’s a winner.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 850
  • Protein 37g
  • Total Carb 117g
  • Total Fat 23g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • head escarole
    head escarole
  • yellow onion
    yellow onion
  • 15-ounce can white beans
    15-ounce can white beans
  • 14.5-ounce can diced tomatoes
    14.5-ounce can diced tomatoes
  • garlic
    2 cloves
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • vegetable stock
    8 ounces
    vegetable stock
  • demi-baguette
  • Dijon mustard
    1 packet
    Dijon mustard
  • unsalted butter
    2 packets
    unsalted butter
  • shredded Fontina cheese
    2 ounces
    shredded Fontina cheese
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 400ºF. Tear escarole leaves into bite-size pieces, discarding tough ribs, then rinse thoroughly. Peel onion and cut into small dice. Drain white beans and rinse. Drain diced tomatoes, discarding juices. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down into a paste.

  2. Sauté Aromatics

    Sauté Aromatics

    Heat 1 tablespoon olive oil in a medium pot over medium heat. When oil is shimmering, add onion and cook, stirring, until soft and translucent, about 5 minutes. Add crushed red pepper (skip or use half for less heat) and cook until fragrant, about 1 minute more. Season with ¼ teaspoon salt and black pepper as desired.

  3. Simmer Stew

    Simmer Stew

    Pat escarole dry with paper towel and add to pot with aromatics, still over medium heat. Cook, stirring, until wilted, about 3 minutes. Add vegetable stock, white beans, diced tomatoes, and ½ cup water. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until flavors have melded, 10-12 minutes.

  4. Prepare Baguette and Make Garlic Butter

    Prepare Baguette and Make Garlic Butter

    While stew simmers, line a baking sheet with foil. Slice baguette open lengthwise and arrange cut-side up on prepared baking sheet. Spread Dijon mustard on cut sides. In a small heatproof bowl, combine butter and garlic paste, then microwave in 30-second intervals until completely melted.

  5. Bake Fontina Baguette

    Bake Fontina Baguette

    Spoon or brush garlic butter over mustard sides of bread. Top with Fontina cheese, a pinch of salt, and black pepper as desired. Transfer to oven and bake until golden brown, 7-10 minutes. (P.S. This is a great time to set the table!)

  6. Plate Escarole and White Bean Stew

    Plate Escarole and White Bean Stew

    Season stew with ¼ teaspoon salt and black pepper as desired. Stir in Parmesan cheese to melt. Divide escarole and white bean stew between roomy bowls and serve with Fontina baguette for dipping. Dig in!

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