14 Ingredients
  • 2 tablespoons olive oil
  • 2 ounces pancetta or prosciutto cut into 1/4-inch cubes
  • 1/2 cup diced onion
  • 4 cloves garlic, minced
  • 1 teaspoon minced rosemary or thyme
  • 1/4 teaspoon red pepper flakes
  • 1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped
  • Two 15 ounce cans cannellini beans, rinsed and drained
  • 1 cup peeled, seeded, and chopped vine-ripened tomato or chopped canned plum tomato
  • 5 cups chicken broth, homemade or low-sodium canned
  • 1 teaspoon kosher salt plus more
  • Freshly ground black pepper
  • Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.
  • Copyright 2001 Television Food Network, G.P. All rights reserved.
Nutrition
330
17% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

17% 11

Saturated

13% 3

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

14% 41

Carbs (net)

- 33

Fiber

32% 8

Sugars

- 5

Sugars, added

- 0

Protein

34% 17

Cholesterol

4% 12

Sodium

28% 672

Calcium

13% 127

Magnesium

22% 89

Potassium

28% 996

Iron

28% 5

Zinc

14% 2

Phosphorus

31% 214

Vitamin A

2% 16

Vitamin C

10% 6

Thiamin (B1)

17% 0

Riboflavin (B2)

14% 0

Niacin (B3)

20% 4

Vitamin B6

16% 0

Folate equivalent (total)

28% 112

Folate (food)

- 112

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

10% 2

Vitamin K

14% 11
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