Escarole and Cannellini Bean Stew

Escarole and Cannellini Bean Stew
Escarole and Cannellini Bean Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    Tablespoons Olive Oil

  • 3

    oz. pancetta, cut into 1/2 in. diced (1/2 cup)

  • 2

    Tablespoons minced garlic

  • 1/2

    teaspoon red chili flakes

  • 4

    canned peeled tomatoes, quartered

  • 3

    cups reduced-sodium chicken broth

  • 2

    cans (14.5 oz. each) cannellini beans, drained & rinsed

  • 1/2

    teaspoon freshly ground black pepper

  • 3

    quarts roughly chopped escarole (about 2 heads)

  • Salt

  • Freshly grated parmesan cheese

Directions

Heat 2 teaspoons olive oil in a 4-5 quart pan over medium heat. Add pancetta and cook 2 minutes. Then add garlic and chili flakes; cook, stirring often, until garlic turns pale gold. Add tomatoes, broth, beans and pepper. Cook, uncovered, 5 minutes. Add escarole and cook, covered 10 minutes, stirring occasionally. Season to taste with salt. Sprinkle with cheese and drizzle with more olive oil. Serve.

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