Escarole And Cannellini Bean Pasta Recipes

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PENNE PASTA WITH CANNELLINI BEANS AND ESCAROLE



Penne Pasta with Cannellini Beans and Escarole image

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

1 (16 ounce) package dry penne pasta
1 head escarole, chopped
1 (15.5 ounce) can cannellini beans, with liquid
1 (14.5 ounce) can diced tomatoes with garlic and onion, drained
salt and ground black pepper to taste

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 ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE



Pasta with Escarole, White Beans and Chicken Sausage image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings (serving size 2 cups)

Number Of Ingredients 13

3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1 (14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce grated Parmesan

Steps:

  • Cook the pasta according to the directions on the package.
  • Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
  • Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
  • Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
  • Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
  • Divide among 4 pasta bowls and top with Parmesan cheese.

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS



Sauteed Escarole with Garlic and Cannellini Beans image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

2 garlic cloves, sliced
4 tablespoons olive oil
2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 can cannellini beans, rinsed and drained

Steps:

  • In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

PASTA WITH SAUSAGE, WHITE BEANS AND ESCAROLE



Pasta with Sausage, White Beans and Escarole image

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

1 tablespoon olive oil
2 lbs sweet mild Italian sausage
2 cups coarsely chopped onions
6 cloves garlic, roughly chopped
1 head escarole, sliced crosswise into 1 inch strips
1 1/2 cups chicken broth
1 1/2 cups beef broth
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans red kidney beans, drained
1 lb cellentani pasta or 1 lb fusilli, cooked and drained
1 cup freshly grated romano cheese

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.

ESCAROLE AND BEANS



Escarole and Beans image

This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.

Provided by KristaP

Categories     Side Dish     Vegetables     Greens

Time 40m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans, undrained
3 sprigs fresh parsley, chopped

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
  • In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g

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