Escarole and Cannellini Bean Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 30 minutes. This hearty, less-is-more stew riffs on rustic Italian flavors. Serve with crusty bread and a green salad. Ingredients:
about 2 tbsp. extra-virgin olive oil |
3 ounces pancetta, cut into 1/2-in. dice (1/2 cup) |
2 tablespoons minced garlic |
1/2 teaspoon red chile flakes |
4 canned peeled tomatoes, quartered |
3 cups reduced-sodium chicken broth |
2 cans (14.5 oz. each) cannellini beans, drained and rinsed |
1/2 teaspoon freshly ground black pepper |
3 qts. roughly chopped escarole (about 2 heads) |
salt |
freshly grated parmesan cheese |
Directions:
1. Heat 2 tbsp. olive oil in a 4- to 5-qt. pan over medium heat. Add pancetta and cook 2 minutes. Then add garlic and chile flakes; cook, stirring often, until garlic turns pale gold. Add tomatoes, broth, beans, and pepper. Cook, uncovered, 5 minutes.
2. Add escarole and cook, covered, 10 minutes, stirring occasionally.
3. Season to taste with salt. Divide among 4 serving bowls, sprinkle with cheese, and drizzle with more olive oil.
4. Note: Nutritional analysis is per serving.
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