- 6
Ingredients
- 1 whole garlic head
- 1 (15.5-ounce) can Great Northern beans, rinsed, drained, and divided
- 1/2 teaspoon chopped fresh sage
- 1 tablespoon olive oil
- 8 cups chopped escarole (about 1 pound)
- 4 cups fat-free, less-sodium chicken broth
- 2 cups Basic Marinara
- 1 teaspoon freshly ground black pepper
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pink beans, rinsed and drained
- 6 tablespoons grated fresh Parmesan cheese
- Sage sprigs (optional)
Preparation
Step 1
Preheat oven to 350°.
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 45 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 1/4 cup Great Northern beans; mash with a fork until pastelike. Stir in chopped sage; set aside.
Heat olive oil in a Dutch oven over medium heat. Add escarole to pan; cook 3 minutes or until escarole wilts, stirring frequently. Add remaining Great Northern beans, broth, and next 4 ingredients (through pink beans); bring to a simmer. Reduce heat, and simmer 20 minutes or until escarole is tender. Stir in garlic mixture; remove from heat. Cover and let stand 10 minutes before serving. Sprinkle with cheese. Garnish with sage sprigs, if desired.
Note: if can't find escarole use swiss chard or spinach.
246 cal, 5.7g fat, 35.6g carb, 12g fiber, 790mg sodium