A great healthy way to get your greens on! Use as a main dish or side dish with a white fish or chicken.
Ingredients
1 Tbsp EVOO (extra virgin olive oil)
1 medium onion chopped (I used leek)
1 large carrot
2 large celery stalks with leaves, diced
3-4 garlic cloves, crushed
1/2-3/4 teaspoon freshly ground black pepper
1/2 tsp dried basil, crumbled
6 cups loosely packed cut escarole (1inch pieces), well washed (I could not find escarole and just used spinach instead)
1/2 cup defatted chicken or vegetable broth
1 can (19oz) cannellini beans, rinsed and drained
8oz pasta twists
1. Bring large covered pot of water to boil
2. In a fry pan, heat oil over med heat. Stir in onions, carrots, celery, and garlic, and saute for a minute. Add pepper, basil and salt, and reduce the heat to med-low, cover and cook stirring frequently for 5 to 7 min or until veg are tender.
3. Add escarole (spinach) and broth to veggie mixture and raise heat to high. Cook until wilted. Stir in beans and reduce heat to med, cover and simmer for 3-5 min or until beans are heated.
4. Cook pasta accordingly. Reserve 2 Tbsp of cooking liquid and drain and rinse pasta.
5. Combine pasta, reserved liquid, and escarole (spinach) mixture.
6. Top with fresh grated parmesan (optional)
Ingredients
1 Tbsp EVOO (extra virgin olive oil)
1 medium onion chopped (I used leek)
1 large carrot
2 large celery stalks with leaves, diced
3-4 garlic cloves, crushed
1/2-3/4 teaspoon freshly ground black pepper
1/2 tsp dried basil, crumbled
6 cups loosely packed cut escarole (1inch pieces), well washed (I could not find escarole and just used spinach instead)
1/2 cup defatted chicken or vegetable broth
1 can (19oz) cannellini beans, rinsed and drained
8oz pasta twists
1. Bring large covered pot of water to boil
2. In a fry pan, heat oil over med heat. Stir in onions, carrots, celery, and garlic, and saute for a minute. Add pepper, basil and salt, and reduce the heat to med-low, cover and cook stirring frequently for 5 to 7 min or until veg are tender.
3. Add escarole (spinach) and broth to veggie mixture and raise heat to high. Cook until wilted. Stir in beans and reduce heat to med, cover and simmer for 3-5 min or until beans are heated.
4. Cook pasta accordingly. Reserve 2 Tbsp of cooking liquid and drain and rinse pasta.
5. Combine pasta, reserved liquid, and escarole (spinach) mixture.
6. Top with fresh grated parmesan (optional)
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