Beans and Greens

"This is a modification of a recipe that I found right here on food.com (#31988). An Italian friend from Brooklyn told me about starting with anchovies; I figured out how much tomato paste to add. Sometimes I throw in a handful of small whole-grain macaroni, if I can't find any decent bread (we live in a small town, and I'm not one for baking)."
 
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Ready In:
40mins
Ingredients:
12
Serves:
4
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ingredients

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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

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.
 
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