Escarole Beans

Escarole & Beans

Escarole & Beans

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   14 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 1 cup ditilini pasta
  • 2 garlic cloves, diced
  • 3 Tbs olive oil
  • 1 can cannellini beans with its juice
  • 1/2 cup vegetable broth
  • salt & pepper
  • 1 head of escarole, washed & cut into bite size pieces
  • 1/4 tsp crushed red pepper flakes
  • Parmesan cheese for garnish
Instructions

Cook pasta according to directions.

In a large pot heat olive oil and add garlic.

Saute just until it starts to golden.

Add cannellini beans along with its juice, salt, pepper & hot pepper.

Heat through. Stir in vegetable broth. Stir and cook for 10 minutes.

Toss in washed escarole and cover with a lid. Check every so often and stir. Turn heat off once all escarole is just wilted. Don't over cook.

In each bowl, add pasta and top with escarole and beans.

Garnish with Parmesan cheese.

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