Directions:
- Heat oil in a non-stick stock pot.
- Saute garlic, onion, and peppers in the hot oil on medium high until onion is transparent, approximately 5 minutes.
- Add beans with liquid and cook on medium high for about 5 minutes, allowing some of the liquid to boil off.
- Lower the heat to medium low and add the escarole. Cover and simmer for 10 minutes.
- Add the wine and black pepper and mix well. Replace cover and simmer for another 10 minutes or until escarole is soft.
- Add the cooked ditalini to the escarole and beans. Stir to combine well.
- Serve in bowls and sprinkle with grated cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.97 Kcal (615 kJ) | ||
| Calories from fat | 98.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.91g | 17% | |
|---|---|---|---|
| Cholesterol | 0.92mg | 0% | |
| Sodium | 386.74mg | 16% | |
| Potassium | 148.41mg | 3% | |
| Total Carbs | 8.3g | 3% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 2.09g | 4% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.3mg | 2% | |
| Calcium | 23mg | 2% | |
| Amount Per 100 g | |||
| Calories | 93.99 Kcal (394 kJ) | ||
| Calories from fat | 62.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 17% | |
|---|---|---|---|
| Cholesterol | 0.59mg | 0% | |
| Sodium | 247.32mg | 16% | |
| Potassium | 94.91mg | 3% | |
| Total Carbs | 5.31g | 3% | |
| Sugars | 0.73g | 5% | |
| Dietary Fiber | 0.5g | 3% | |
| Protein | 1.34g | 4% | |
| Vitamin C | 2.4mg | 6% | |
| Iron | 0.2mg | 2% | |
| Calcium | 14.7mg | 2% | |
* 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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