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Ingredients

  • 2 tablespoons vegetable oil
  • 2 minced garlic cloves
  • 1 chopped onion
  • 1 escarole head chopped
  • 1/4 cup low sodium chicken broth
  • 2 cups cooked white beans
  • 2 tablespoons Parmesan cheese (optional)
  • Dash red pepper flakes (optional)

Instructions

  1. In a large pot, heat oil over medium heat.
  2. Add garlic and cook for 1 minute, stirring often.
  3. Add onion and cook for 2 minutes more.
  4. Add escarole and cook until wilted, about 2 minutes.
  5. Add the chicken broth and white beans.
  6. Simmer until the beans are heated through, about 5 minutes.
  7. Season with red pepper flakes and parmesan cheese.
  8. Serve and enjoy!
  9. Refrigerate leftovers.
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