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 caloriescarbohydrate: 31.7 gcholesterol: 66.3 mgfat: 15.1 gfiber: 10.6 gprotein: 30.6 gsaturatedFat: 3.5 gservingSize: -sodium: 677.8 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Super Filling Cannellini Bean and Escarole Dish
Directions
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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.
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.