Escarole & Beans
preparation
local_dining minutes
cooking
timer minutes
servings
room_service4
Ingredients
fiber_manual_record1 cup ditilini pasta
fiber_manual_record2 garlic cloves, diced
fiber_manual_record3 Tbs olive oil
fiber_manual_record1 can cannellini beans with its juice
fiber_manual_record1/2 cup vegetable broth
fiber_manual_recordsalt & pepper
fiber_manual_record1 head of escarole, washed & cut into bite size pieces
fiber_manual_record1/4 tsp crushed red pepper flakes
fiber_manual_recordParmesan cheese for garnish
Instructions
1 - Cook pasta according to directions.
2 - In a large pot heat olive oil and add garlic.
3 - Saute just until it starts to golden.
4 - Add cannellini beans along with its juice, salt, pepper & hot pepper.
5 - Heat through. Stir in vegetable broth. Stir and cook for 10 minutes.
6 - Toss in washed escarole and cover with a lid. Check every so often and stir. Turn heat off once all escarole is just wilted. Don't over cook.
7 - In each bowl, add pasta and top with escarole and beans.
8 - Garnish with Parmesan cheese.