This is one of my favorite dinners, especially on chilly night. I love adding ditalini pasta to this dish. Enjoy it all with a loaf of warm, crusty garlic bread.
Escarole and Beans
From the kitchen of Priya Hutner · Serves 2-4
3 T olive oil
6 cloves of garlic, minced
3 heads of escarole, washed & chopped
1 can organic cannelloni beans
½ C parmesan cheese
1 t salt
Fresh ground pepper to taste
2 C Ditalini pasta, cooked (optional)
In a large pot add olive oil and garlic. Sauté for 3 minutes. Add escarole and cook until wilted. Add white beans and heat through. Salt and pepper to taste. Add parmesan cheese before serving. Mix in ditalini pasta if desired.
