Super Filling Cannellini Bean And Escarole Dish

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, crushed
• 1 (15 ounce) can cannellini beans with liquid
• 2 (14.5 ounce) cans diced tomatoes, drained
• 1 cup shredded carrots
• 3/4 pound cooked, shredded chicken
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 4 cups chopped escarole
• 1/2 cup shredded pecorino-romano cheese, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 50 mins


• 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.
• 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.