Chickpea, White Bean and Escarole Stew

Chickpea, White Bean and Escarole Stew
Makes 12
Prep 15 m
Cook 100 m
Soak overnight



  1. 1 of 4 Place beans and chickpeas in a large pot and cover with cold water. Soak overnight.
  2. 2 of 4 Heat olive oil in a large pot over medium-high heat. Add onions, carrots, celery and garlic; cook 8 minutes, stirring occasionally. Add tomatoes, rosemary, thyme and bay leaves. Stir in drained beans and 6 cups water. Bring to a boil. Lower heat and simmer, covered, 90 minutes.
  3. 3 of 4 Add lima beans, prosciutto, salt and pepper. Return to a simmer and gradually add escarole. Cook 2 minutes, until escarole is tender.
  4. 4 of 4 Ladle into bowls. Top with shaved Parmesan and drizzle with olive oil, if using.
Nutrition Information for Chickpea, White Bean and Escarole Stew
Servings Per Recipe: 12
Per Serving: 12 g fiber, 15 g pro., 415 mg sodium, 4 g Fat, total, 0 mg chol., 1 g sat. fat, 42 g carb., 257 kcal cal.