Escarole and Cannellini Bean Stew
By á-7859
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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
Details
Servings 4
Preparation
Step 1
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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