Directions:
- Place olive oil and pancetta in pot.
- Saute until pancetta is crisp. Add onion, garlic. When they become golden in color, add the escarole .
- One minute later, add the basil, followed immediately by the whole can of tomatoes. Crush the tomatoes with your hand before adding.
- Cook for 10 minutes.
- Then add the beans, chicken broth, salt, pepper, oregano, and red pepper flakes.
- Simmer for 30 minutes at medium flame.
- In the meantime, cook your pasta “Ditalini” (or substitute) for 5 minutes.
- Once pasta is cooked, strain and add to the pot with the beans. Let simmer for 2-3 minutes. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 529.68 Kcal (2218 kJ) | ||
| Calories from fat | 330.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.72g | 56% | |
|---|---|---|---|
| Cholesterol | 36.41mg | 12% | |
| Sodium | 7124.8mg | 297% | |
| Potassium | 706.81mg | 15% | |
| Total Carbs | 36.43g | 12% | |
| Sugars | 3.16g | 13% | |
| Dietary Fiber | 7.54g | 30% | |
| Protein | 14.1g | 28% | |
| Vitamin C | 35.3mg | 59% | |
| Iron | 2.6mg | 15% | |
| Calcium | 134.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 81 Kcal (339 kJ) | ||
| Calories from fat | 50.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 56% | |
|---|---|---|---|
| Cholesterol | 5.57mg | 12% | |
| Sodium | 1089.54mg | 297% | |
| Potassium | 108.09mg | 15% | |
| Total Carbs | 5.57g | 12% | |
| Sugars | 0.48g | 13% | |
| Dietary Fiber | 1.15g | 30% | |
| Protein | 2.16g | 28% | |
| Vitamin C | 5.4mg | 59% | |
| Iron | 0.4mg | 15% | |
| Calcium | 20.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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