Escarole and Cannellini Bean Stew
Time: 30 minutes. This hearty, less-is-more stew riffs on rustic Italian flavors. Serve with crusty bread and a green salad.
- Time: 30 min
Source: Sunset Magazine
Ingredients
- About 2 tbsp. extra-virgin olive oil
- ounces pancetta, cut into 1/2-in. dice
- tablespoons minced garlic
- teaspoon red chile flakes
- canned peeled tomatoes, quartered
- reduced-sodium chicken broth
- cans cannellini beans, drained and rinsed
- teaspoon freshly ground black pepper
- qts. roughly chopped escarole
- Salt
- Freshly grated parmesan cheese