Escarole and Cannellini Bean Stew
February 2, 2009
Another fast and delicious meal to serve during the week!! Escarole and cannelini bean stew with it’s rustic italian flavors was plentiful enough on it’s own, with crusty french bread. Escarole is a type of endive with a broad leaf and a slightly bitter taste. Popular in salads, soups, and stews because of the flavor it provides, that cannot be accomplished with lettuce and related greens. Rich in vitamins and minerals, escarole is high in folate, vitamins A and K, and also high in fiber. Click here to learn more about escarole. Cannellini beans, also known as the northern bean, are white kidney beans often used in italian cooking, with a creamy, mild taste. I thought this more of of a soup, than of a stew, either way it was fantastic! My source for this recipe was my monthly issue of Sunset magazine. Please enjoy!
For more recipes with escarole, from Cooks.com click here.
- 2 tbsp. extra virgin olive oil
- 3 oz. pancetta, cut into ½-in. dice (1/2 cup)
- 2 tbsp. minced garlic
- ½ tsp. red chile flakes
- 4 canned peeled tomatoes, quartered
- 3 cups reduced-sodium chicken broth
- 2 cans (14.5 oz. each) cannellini beans, drained and rinsed
- ½ tsp. freshly ground pepper
- 3qts. Roughly chopped escarole (about 2 heads)
- Salt
- Freshly grated parmesan cheese
Heat 2 tbsp. oil in a 4 to 5 qt. pan over medium heat. Add pancetta and cook 2 minutes. Then add garlic and chile flakes; cook, stirring often, until garlic turns pale gold. Add tomatoes, broth, beans, and pepper. Cook uncovered, 5 minutes. Add escarole and cook, covered 10 minutes, stirring occasionally. Season to taste with salt. Divide among 4 serving bowls, sprinkle with cheese, and drizzle with more olive oil.
Serves: 4
Start to finish: 30 minutes
Related posts:
