Beans and Greens
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
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
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon red pepper flakes
- parmesan cheese, grated (or Romano)
directions
- Wash escarole well and chop leaves in half.
- Saute anchovies, onion, and garlic in oil in medium size pot until slightly brown, breaking up the anchovies as you go along.
- Slowly add chicken broth stirring well.
- Add tomato paste.
- Add one can of beans with juice and one can without, escarole, salt, pepper and red pepper flakes.
- Cover and simmer 20 minutes on med-low heat.
- Serve in bowls and top with cheese.
- Serve with fresh bread for dipping.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.