serves 4-6 / recipe adapted from Sopranos Family Cookbook / 6 ww pts
Here’s what I used:
- 1 head of escarole
- 6 cups low-sodium chicken broth (or veggie broth for vegetarian)
- 2-3 large carrots, peeled and diced
- 3 cloves garlic, minced
- 1 19oz can cannelini beans
- 1 14oz can diced tomatoes
- 1 cup ditalini (or any small pasta), uncooked
- parmigiano reggiano
- crusty bread
- 2 tsp olive oil
Here’s what I did:
- Cut the stem off of the escarole and rinse the escarole really really well (I just fill up my sink and swish it around). I think I bought THE dirtiest head of escarole ever.
See that black stuff around the escarole? Yeah, that’s black water. I did a good triple rinse. AND, I used my neato salad spinner to dry it…wheeee!
- In a large pot, heat up the olive oil. Saute garlic over medium heat for about 2 minutes – stirring often so it doesn’t burn.
- Add tomatoes and escarole and season with a good pinch of S&P. Cover and simmer for 20 minutes until escarole is wilted.
- Add the broth and the beans, stir, cover and simmer for another 20 minutes.
- Add the pasta and cook for another 10 minutes or so until the pasta is done. The pasta tends to absorb a lot of the broth as it sits in the fridge, so you can cook the pasta separately if you want and add right before serving.
- Ladle into a bowl, serve with a sprinkle of parmesan cheese, crusty bread, and stick your face in it!