Escarole and Cannellini Bean Stew

By á-7859

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

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.