Escarole & Beans

Name: Escarole & Beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup Dried Pasta (1 cup ditilini pasta); 2 pieces Garlic (2 garlic cloves, diced); 3 tbsp Olive Oil (3 Tbs olive oil); 1 can Canned White Beans (1 can cannellini beans with its juice); ½ cup Vegetable Stock (1/2 cup vegetable broth); 0 pieces Table Salt (salt & pepper); 1 head Endive (1 head of escarole, washed & cut into bite size pieces); ¼ tsp Red Pepper Flakes (1/4 tsp crushed red pepper flakes); 0 pieces Parmesan Cheese (Parmesan cheese for garnish)

30 minItalian

Servings4

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Vegetarian
Pescatarian
Mediterranean Diet

Steps

1Cook pasta according to directions.
2In a large pot heat olive oil and add garlic.
3Saute just until it starts to golden.
4Add cannellini beans along with its juice, salt, pepper & hot pepper.
5Heat through. Stir in vegetable broth. Stir and cook for 10 minutes.
6Toss in washed escarole and cover with a lid. Check every so often and stir. Turn heat off once all escarole is just wilted. Don't over cook.
7In each bowl, add pasta and top with escarole and beans.
8Garnish with Parmesan cheese.