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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A loaf of your favorite crusty bread is a must with this one dish meal! 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 |
Directions:
1. Heat oil in a non-stick stock pot.
2. Saute garlic, onion, and peppers in the hot oil on medium high until onion is transparent, approximately 5 minutes.
3. Add beans with liquid and cook on medium high for about 5 minutes, allowing some of the liquid to boil off.
4. Lower the heat to medium low and add the escarole. Cover and simmer for 10 minutes.
5. Add the wine and black pepper and mix well. Replace cover and simmer for another 10 minutes or until escarole is soft.
6. Add the cooked ditalini to the escarole and beans. Stir to combine well.
7. Serve in bowls and sprinkle with grated cheese.
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