Super Filling Cannellini Bean and Escarole Dish

Super easy and quick, well balanced dish. You can do a lot with it, or keep it as is and you won't regret it. So good on a cold night. If you want a creamier sauce, omit the diced tomatoes. Use any and all vegetables you want! You can use this as a sauce to put over pasta or over rice to get a complete protein with the beans (then you can omit the meat if you want a vegetarian dish).

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 393 Calories

Ingredients

• 1 tablespoon olive oil
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• ½ onion, chopped
• 2 cloves garlic, crushed
• 1 cup shredded carrots
• 4 cups chopped escarole
• 2 (14.5 ounce) cans diced tomatoes, drained
• 1 (15 ounce) can cannellini beans with liquid
• ¾ pound cooked, shredded chicken
• ½ cup shredded Pecorino-Romano cheese, or to taste

Recipe Instructions

Step 1

Heat olive oil in a large saucepan over medium heat, and cook and stir onion and garlic until the garlic turns golden brown and smells toasty, about 6 minutes. Do not let garlic burn. Pour in the cannellini beans, diced tomatoes, and carrots, cover, and bring to a boil. Reduce heat to a simmer, uncover the pot, and allow the mixture to simmer until slightly thickened, 5 to 8 more minutes.

Step 2

Stir in the chicken and spinach, bring the mixture back to a boil, and mix in the escarole. Simmer until almost all the liquid is gone, about 10 minutes; turn off the heat, sprinkle with cheese, and cover; allow to stand for another 5 to 10 minutes to melt cheese.