Stewy escarole & white beans with fennel & lemon from Simply Julia: 110 Easy Recipes for Healthy Comfort Food (page 57) by Julia Turshen

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable bouillon paste for vegetable stock.

  • Afiesler on January 31, 2026

    This was such a delicious and easy lunch. I added in 3 cups of broth but it would be even thicker using the 2 cups of broth in the recipe.

  • Skamper on November 18, 2024

    Delicious. Escarole has gotten impossible to find in LA and I didn't have time to go to the farmer's market so used rainbowchard instead, which seemed to work very well. otherwise made according to recipe and I loved it.

  • Lsblackburn1 on September 04, 2023

    This was delicious. I used a cup and a half of dried canary beans and subbed curly kale for escarole and chicken stock for veggie. Served with grated Parmesan and bread.

  • snoozermoose on June 22, 2022

    This was really delicious and comforting! And this is coming from someone who doesn't even like beans. I used half the amount of lemon as I'm quite sensitive to it and still found it plenty bright.

  • SheilaS on June 01, 2021

    This was delicious and exceeded my expectations. I was sure it would need a sprinkle of cheese or something but just as Julia says in the header notes, the shiitake mushrooms add plenty of umami and depth. I used curly endive and baby kale instead of escarole, Rancho Gordo Marcella beans and homemade chicken stock instead of veg stock.

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