Spicy Escarole and Beans

⏱ 45 mins 🍽 4-6 serving(s) 🏷 One Dish Meal

This comforting one-dish meal combines tender escarole with creamy cannellini beans in a flavourful broth. Garlic, onion, and optional hot peppers create a savoury base, while white wine adds depth. It's all simmered together before being finished with small pasta and a generous sprinkle of Romano cheese for a satisfying and rustic dish. Perfect for a simple yet hearty supper.

Spicy Escarole and Beans

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 4 -5 garlic cloves, finely minced
  • 1 onion, finely chopped
  • 2 -3 hot peppers (i.e., chili peppers or serrano peppers) (optional) or 2 -3 may substitute cayenne pepper, to taste (optional)
  • 1 (16 ounce) can cannellini beans, with liquid (or any white beans)
  • 1 head escarole, tripled rinsed and chopped
  • 1/2 cup white wine
  • fresh ground black pepper, to taste
  • 2 ounces of cooked ditalini (or other small macaroni)
  • grated romano cheese, to taste

Method

  1. Warm the olive oil in a non-stick stock pot.
  2. Cook the minced garlic, chopped onion, and optional peppers in the oil until the onion turns translucent, which should take around 5 minutes.
  3. Pour in the cannellini beans along with their liquid and cook for about 5 minutes, letting some of the liquid reduce.
  4. Reduce the heat and stir in the chopped escarole. Place the lid on the pot and let it simmer for 10 minutes.
  5. Mix in the white wine and black pepper. Cover the pot again and continue to simmer for a further 10 minutes, or until the escarole is tender.
  6. Fold the cooked ditalini pasta into the escarole and bean mixture until everything is well combined.
  7. Ladle the mixture into bowls and finish with a topping of grated Romano cheese to taste.

Nutrition (per serving)

Sodium38800 mg

Recipe details

CategoryOne Dish Meal
AuthorMaureenie