Ingredients:
- two 15 oz cans cannellini beans, rinsed and drained
- drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated parmesan and serve
- copyright 2001 television food network, g.p. all rights reserved.
Directions:
- In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring for 2 minutes more. Add the beans, tomato, broth, and salt to taste; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta and season with salt and pepper to taste. Serve with the oil and/or cheese and the crusty bread.
- Cook's note: Swiss chard is a welcome substitute for the escarole.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.8 Kcal (560 kJ) | ||
| Calories from fat | 95.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.64g | 16% | |
|---|---|---|---|
| Cholesterol | 8.48mg | 3% | |
| Sodium | 956.2mg | 40% | |
| Potassium | 327.51mg | 7% | |
| Total Carbs | 6.09g | 2% | |
| Sugars | 1.74g | 7% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 7.28g | 15% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 10.7mg | 59% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 36.95 Kcal (155 kJ) | ||
| Calories from fat | 26.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 16% | |
|---|---|---|---|
| Cholesterol | 2.34mg | 3% | |
| Sodium | 264.06mg | 40% | |
| Potassium | 90.44mg | 7% | |
| Total Carbs | 1.68g | 2% | |
| Sugars | 0.48g | 7% | |
| Dietary Fiber | 0.09g | 1% | |
| Protein | 2.01g | 15% | |
| Vitamin C | 2.1mg | 13% | |
| Iron | 3mg | 59% | |
| Calcium | 10.1mg | 4% | |
* 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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