Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 0
  • 5 star values: 1

Time: 30 minutes. This hearty, less-is-more stew riffs on rustic Italian flavors. Serve with crusty bread and a green salad.

Juliet Glass
This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell; Styling: Dan Becker

Recipe Summary

total:
30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Add escarole and cook, covered, 10 minutes, stirring occasionally.

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

  • Note: Nutritional analysis is per serving.

Nutrition Facts

344 calories; calories from fat 44%; protein 18g; fat 17g; saturated fat 4.9g; carbohydrates 34g; fiber 12g; sodium 1008mg; cholesterol 10mg.
Advertisement
Advertisement