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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Escarole, a salad green of the chicory family, has broad wavy jagged-edged green outer leaves that whiten near the core. Wash each leaf well, pat dry and trim off white core. Ingredients:
1 pound ground beef |
1/2 pound johnsonville® mild ground italian sausage |
1 cup chopped onion |
1 can (15 ounces) cannellini or white kidney beans, rinsed and drained |
2 cups cut fresh green beans |
1 can (14-1/2 ounces) italian stewed tomatoes, undrained |
1 cup vegetable broth |
1 can (6 ounces) tomato paste |
2 teaspoons dried oregano |
1 teaspoon salt |
1/2 teaspoon pepper |
1 bunch escarole, trimmed and torn |
1/2 cup shredded parmesan cheese |
Directions:
1. In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the cannellini beans, green beans, tomatoes, broth, tomato paste, oregano, salt and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add escarole; cover and simmer 5 minutes longer or until wilted. Sprinkle each serving with Parmesan cheese. Yield: 6 servings.
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