Ingredients

  • 1 cup ditilini pasta
  • 2 garlic cloves, diced
  • 3 Tbs olive oil
  • 1 can cannellini beans with its juice
  • 1/2 cup vegetable broth
  • salt & pepper
  • 1 head of escarole, washed & cut into bite size pieces
  • 1/4 tsp crushed red pepper flakes
  • Parmesan cheese for garnish

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Cook pasta according to directions.
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Step 2

  • In a large pot heat olive oil and add garlic.
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Step 3

  • Saute just until it starts to golden.

Step 4

  • Add cannellini beans along with its juice, salt, pepper & hot pepper.
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Step 5

  • Heat through. Stir in vegetable broth. Stir and cook for 10 minutes.
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  • Length: 10 minutes

Step 6

  • Toss in washed escarole and cover with a lid. Check every so often and stir. Turn heat off once all escarole is just wilted. Don't over cook.
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Step 7

  • In each bowl, add pasta and top with escarole and beans.
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Step 8

  • Garnish with Parmesan cheese.
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