Navy Bean and Escarole Stew With Feta and Olives recipes

Navy Bean and Escarole Stew With Feta and Olives recipes
16 Ingredients
  • 1 head of garlic, cloves separated, divided
  • 6 tablespoons olive oil, divided, plus more for serving
  • 1 medium onion, chopped
  • 1 small fennel bulb, chopped
  • kosher salt
  • 1 tablespoon finely grated lemon zest
  • 2 teaspoons finely chopped rosemary
  • 3/4 teaspoon crushed red pepper flakes, plus more for serving
  • 2 bay leaves
  • 2 cups dried navy beans, soaked overnight, drained
  • 8 ounces feta, preferably in brine, brine reserved, cheese crumbled
  • 4 large sprigs basil, plus leaves for serving
  • 1 cup Castelvetrano olives, pitted, torn
  • 1 head of escarole, leaves torn into 2-inch pieces
  • 3 tablespoons fresh lemon juice
  • 4 (1-inch–thick) slices country-style bread
Nutrition
461
23% daily value
8 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

35% 23

Saturated

37% 7

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

15% 46

Carbs (net)

- 35

Fiber

42% 10

Sugars

- 5

Sugars, added

- 0

Protein

42% 21

Cholesterol

10% 29

Sodium

16% 383

Calcium

33% 330

Magnesium

27% 114

Potassium

18% 827

Iron

24% 4

Zinc

29% 3

Phosphorus

56% 395

Vitamin A

10% 92

Vitamin C

10% 9

Thiamin (B1)

42% 0

Riboflavin (B2)

21% 0

Niacin (B3)

14% 2

Vitamin B6

29% 0

Folate equivalent (total)

56% 224

Folate (food)

- 219

Folic acid

- 3

Vitamin B12

10% 0

Vitamin D

45% 7

Vitamin E

14% 2

Vitamin K

19% 23

Sugar alcohols

- 0

Water

- 81
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