Escarole, Beans and Tomatoes
I think every Grandma made this dish but this is my version and it is delicious! I love it and make it often. It’s not a soup but it does have a fair amount of chicken stock. Serve in a bowl as a side or light main dish.
You’ll need
- 1-15 ounce can of Cannellini beans, drained
- 1-head of escarole washed and chopped
- 2-cups chopped tomatoes
- 1/4 cup extra virgin olive oil
- 6-garlic cloves sliced thin
- 1-tsp Salt
- 1/4 tsp crushed red pepper
- 2-cups chicken stock
- 1/2 cup grated pecorino romano cheese
Directions:
- In a large pot add the olive oil, garlic, salt, red pepper and put the heat on medium.
- When the garlic is a golden brown add the tomatoes, beans and stock. Bring this to a simmer, cover and simmer for 5 minutes.
- Add the escarole and cover the pot. Allow this to simmer on a low heat for a 2-4 minutes until the escarole is fully wilted, stir a couple times and replace the lid.
- Remove from the heat add the grated cheese and fold into the escarole.
- Serve in bowls with a drizzle of extra virgin olive oil and some grated cheese. And I dare you to not make it again
Daniel Mancini
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