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Navy Bean and Escarole Stew With Feta and Olives
BON APPÉTIT16Ingredients
83Minutes
310Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 head garlic (cloves separated, divided)
- 6 Tbsp. olive oil (divided, plus more for serving)
- 1 medium onion (chopped)
- 1 fennel bulb (small, chopped)
- kosher salt
- 1 Tbsp. grated lemon zest (finely)
- 2 tsp. rosemary (finely chopped)
- 3/4 tsp. crushed red pepper flakes (plus more for serving)
- 2 bay leaves
- 2 cups dried navy beans (soaked overnight, drained)
- 8 oz. feta (preferably in brine, brine reserved, cheese crumbled)
- 4 sprigs basil (plus leaves for serving)
- 1 cup Castelvetrano olives (pitted, torn)
- 1 head escarole (leaves torn into 2-inch pieces)
- 3 Tbsp. fresh lemon juice
- 4 slices country style bread
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium700mg29% |
| Potassium590mg17% |
| Protein11g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A35% |
| Vitamin C40% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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