PENNE PASTA WITH CANNELLINI BEANS AND ESCAROLE
This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!
Provided by Renee Trivelli Milillo
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 60.1 g, Fat 2 g, Fiber 7.5 g, Protein 13.7 g, SaturatedFat 0.3 g, Sodium 267.5 mg, Sugar 3.6 g
PASTA WITH WHITE BEANS, TOMATOES, AND ESCAROLE
Steps:
- In a kettle combine the beans with enough cold water to cover them by 2-inches and simmer them, covered, for 1 to 1 1/2 hours, or until they are tender. Drain the beans in a colander set over a bowl and reserve the cooking liquid. In a large deep skillet cook the onion, the garlic, the sage, the rosemary, the thyme, the red pepper flakes, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the escarole in 2 batches, and cook each batch, stirring, for 2 minutes, or until the escarole is wilted. Add the wine and simmer the mixture for 3 minutes. In a blender or food processor purée 1 1/2 cups of the cooked beans with 2 cups of the reserved cooking liquid and add to the skillet with the remaining beans, the tomatoes with the reserved juice, and salt and pepper to taste. Simmer the sauce, uncovered, stirring occasionally, for 10 minutes, or until it is thickened slightly, and stir in the parsley. In a kettle of boiling salted water cook the fusilli until it is al dente, drain it well, and in a large bowl toss it with the sauce and the Parmesan.
- To quick-soak dried beans:
- In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
RAVIOLI WITH TOMATOES, WHITE BEANS, AND ESCAROLE
Spinach (my preference) can be used in place of escarole. This is a quick recipe from Health Magazine.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package instructions, omitting fat and salt if the directions say to use them.
- Combine beans, tomatoes, basil, oregano, and red pepper in a large saucepan.
- Bring to a boil; stir in greens.
- Cover, reduce heat, and simmer for 3 minutes or until the greens are wilted.
- Stir in pasta and water; cook one minute or until heated through.
- Sprinkle with cheese.
Nutrition Facts : Calories 129.8, Fat 0.7, SaturatedFat 0.2, Sodium 23.9, Carbohydrate 24.1, Fiber 9.5, Sugar 2.9, Protein 8.8
TOMATO AND ESCAROLE SOUP WITH WHITE BEANS
"SOUP'S ON!" -- So are health and flavor. A mug of steaming homemade soup is comforting, satisfying and good for the soul as well as the waistline. In our home this broth-based soup is a quick and easy suppertime solution, and a terriffic way to fill up on vegetables.
Provided by Feast Your Eyes
Categories Stocks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large dutch oven over a medium-high flame, heat the oil. Add the onion and garlic. Saute until the onions are soft and translucent, and the garlic begins to "dance".
- To the onion and garlic add the broth and the carrots; bring to simmer over medium-high heat. Reduce the heat and simmer, covered, for 5 minutes - or until the carrots are almost tender.
- Stir in the tomatoes with juice, ham, orzo (or your choice), red pepper, black pepper, and water. Increase the heat to medium high and return to a simmer. Cook until pasta is tender (about 5 minutes). Add white beans and escarole; cover and cook - stirring often - until escarole is tender and the flavors blend (approximately another 5 minutes). Ladle into warmed soup bowls and sprinkle with parmesan cheese. A freshly tossed salad and warm crusty bread makes this meal complete!
PASTA WITH SAUSAGE, WHITE BEANS AND ESCAROLE
A wonderful Tuscan style one dish meal that is so reminiscent of our stay in the old walled village of Antinori outside of Florence..
Provided by Lorac
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet, cook sausage over medium heat 10 minutes, remove and slice into 1 inch chunks.
- Add onions, garlic and escarole to the skillet and cook until the escarole is wilted.
- Add broths, sausage and cannelini beans and simmer 15 minutes.
- Stir in cheese and mix with hot pasta.
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