Super Filling Cannellini Bean and Escarole Dish recipe

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Ingredients

1 tablespoon olive oil
½ onion, chopped
2 cloves garlic, crushed
1 (15 ounce) can cannellini beans with liquid
2 (14.5 ounce) cans diced tomatoes, drained
1 cup shredded carrots
¾ pound cooked, shredded chicken
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 cups chopped escarole
½ cup shredded Pecorino-Romano cheese, or to taste

Nutrition Info

392.6 calories
carbohydrate: 31.7 g
cholesterol: 66.3 mg
fat: 15.1 g
fiber: 10.6 g
protein: 30.6 g
saturatedFat: 3.5 g
servingSize: -
sodium: 677.8 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large saucepan over medium heat, and cook and stir onion and garlic until the garlic turns golden brown and smells toasty, about 6 minutes. Do not let garlic burn. Pour in the cannellini beans, diced tomatoes, and carrots, cover, and bring to a boil. Reduce heat to a simmer, uncover the pot, and allow the mixture to simmer until slightly thickened, 5 to 8 more minutes.

  2. Stir in the chicken and spinach, bring the mixture back to a boil, and mix in the escarole. Simmer until almost all the liquid is gone, about 10 minutes, turn off the heat, sprinkle with cheese, and cover, allow to stand for another 5 to 10 minutes to melt cheese.

Recipe Yield

4 servings

Recipe Note

Super easy and quick, well balanced dish. You can do a lot with it, or keep it as is and you won't regret it. So good on a cold night. If you want a creamier sauce, omit the diced tomatoes. Use any and all vegetables you want! You can use this as a sauce to put over pasta or over rice to get a complete protein with the beans (then you can omit the meat if you want a vegetarian dish).

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