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Escarole and Cannellini Bean Stew

Photo: Iain Bagwell; Styling: Dan Becker
Total time 30 mins
Yield Serves 4
Time: 30 minutes. This hearty, less-is-more stew riffs on rustic Italian flavors. Serve with crusty bread and a green salad.

Ingredients

  • About 2 tbsp. extra-virgin olive oil
  • 3 ounces pancetta, cut into 1/2-in. dice (1/2 cup)
  • 2 tablespoons minced garlic
  • 1/2 teaspoon red chile flakes
  • 4 canned peeled tomatoes, quartered
  • 3 cups reduced-sodium chicken broth
  • 2 cans (14.5 oz. each) cannellini beans, drained and rinsed
  • 1/2 teaspoon freshly ground black pepper
  • 3 qts. roughly chopped escarole (about 2 heads)
  • Salt
  • Freshly grated parmesan cheese

Nutrition Information

  • calories 344
  • caloriesfromfat 44 %
  • protein 18 g
  • fat 17 g
  • satfat 4.9 g
  • carbohydrate 34 g
  • fiber 12 g
  • sodium 1008 mg
  • cholesterol 10 mg

How to Make It

  1. Heat 2 tbsp. olive oil in a 4- to 5-qt. pan over medium heat. Add pancetta and cook 2 minutes. Then add garlic and chile flakes; cook, stirring often, until garlic turns pale gold. Add tomatoes, broth, beans, and pepper. Cook, uncovered, 5 minutes.

  2. Add escarole and cook, covered, 10 minutes, stirring occasionally.

  3. Season to taste with salt. Divide among 4 serving bowls, sprinkle with cheese, and drizzle with more olive oil.

  4. Note: Nutritional analysis is per serving.