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By epicurious
Navy Bean and Escarole Stew with Feta and Olives
There’s no stock in this wintry vegetarian stew recipe—it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can’t use canned beans here and get the same results).
Updated at: Sun, 30 Mar 2025 18:37:40 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories514.2 kcal (26%)
Total Fat20.5 g (29%)
Carbs29.7 g (11%)
Sugars2.4 g (3%)
Protein22.4 g (45%)
Sodium907.6 mg (45%)
Fiber10.3 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

1 headgarlic
cloves separated, divided

6 tablespoonsolive oil
divided, plus more for serving

1onion
medium, chopped

1fennel bulb
small, chopped

kosher salt

1 tablespoonlemon zest
finely grated

2 teaspoonsrosemary
finely chopped

¾ teaspooncrushed red pepper flakes
plus more for serving

2bay leaves

2 cupsdried navy beans
soaked overnight, drained

8 ouncesfeta
preferably in brine, brine reserved, cheese crumbled

4 sprigsbasil
plus leaves for serving

1 cupCastelvetrano olives
pitted, torn

1 headescarole
leaves torn into 2-inch pieces

3 tablespoonsfresh lemon juice

4slices country-style bread
1-inch-thick
Instructions
View on epicurious
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Notes
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