Escarole & Beans Recipe

Name: Escarole & Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pasta ditilini; 2 garlic cloves diced; 3 tablespoons olive oil; 1 can cannellini beans with its juice; 1/2 cup vegetable broth; salt; pepper; 1 head escarole washed & cut into bite size pieces; salt; pepper; 1/4 teaspoon crushed red pepper flakes; Parmesan cheese for garnish

Servings: persons

1 cup pasta ditilini
2 garlic cloves diced
3 tablespoons olive oil
1 can cannellini beans with its juice
1/2 cup vegetable broth
salt
pepper
1 head escarole washed & cut into bite size pieces
salt
pepper
1/4 teaspoon crushed red pepper flakes
Parmesan cheese for garnish

1
Cook pasta according to directions.
2
In a large pot heat olive oil and add garlic. Saute just until it starts to golden.
3
Add cannellini beans along with its juice, salt, pepper & hot pepper. Heat through. Stir in vegetable broth. Stir and cook for 10 minutes.
4
Toss in washed escarole and cover with a lid. Check every so often and stir. Turn heat off once all escarole is just wilted. Don't over cook.
5
In each bowl, add pasta and top with escarole and beans. Garnish with Parmesan cheese.

525

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: 1 cup pasta ditilini, 2 garlic cloves diced, 3 tablespoons olive oil, 1 can cannellini beans with its juice, and more.

Yes, Escarole & Beans falls under the Pasta & Noodles 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.

Escarole & Beans

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