Beans and Greens Recipe

Name: Beans and Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 anchovies (or 3 small ones); 3 -4 garlic cloves, minced; 2 tablespoons olive oil; 1 large onion, chopped; 2 cups chicken broth; 2 (15 ounce) cans cannellini beans; 1 head escarole; 1 tablespoon tomato paste, heaping; ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon red pepper flakes; parmesan cheese, grated (or Romano)

Servings: persons

2 anchovies (or 3 small ones)
3 -4 garlic cloves, minced
2 tablespoons olive oil
1 large onion, chopped
2 cups chicken broth
2 (15 ounce) cans cannellini beans
1 head escarole
1 tablespoon tomato paste, heaping
½ teaspoon salt
½ teaspoon pepper
½ teaspoon red pepper flakes
parmesan cheese, grated (or Romano)

1
Wash escarole well and chop leaves in half.
2
Saute anchovies, onion, and garlic in oil in medium size pot until slightly brown, breaking up the anchovies as you go along.
3
Slowly add chicken broth stirring well.
4
Add tomato paste.
5
Add one can of beans with juice and one can without, escarole, salt, pepper and red pepper flakes.
6
Cover and simmer 20 minutes on med-low heat.
7
Serve in bowls and top with cheese.
8
Serve with fresh bread for dipping.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 anchovies (or 3 small ones), 3 -4 garlic cloves, minced, 2 tablespoons olive oil, 1 large onion, chopped, and more.

Yes, Beans and Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beans and Greens

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