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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mediterranean White Beans & Greens

4.0

⅓ c. extra-virgin olive oil

6 garlic cloves, finely chopped

2 tbsp. tomato paste

Kosher salt

1 ½ lb. escarole, washed, patted dry, coarsely chopped

1 (28-oz.) pureed tomatoes

1 (15-oz.) can cannellini beans, drained, not rinsed

2 oz. Parmigiano Reggiano, finely grated (about 1 cup)

¼ c. coarsely chopped fresh basil

¼ c. coarsely chopped fresh parsley

2 tbsp. heavy cream

In a high-sided 10" skillet over medium-low heat, heat oil. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomato paste and cook, stirring constantly, until paste breaks into tiny bits and oil turns red, about 2 minutes more; season with salt.
Add escarole; season with salt, if needed. Increase heat to medium and gently stir escarole until it begins to wilt, about 5 minutes. Add pureed tomatoes and continue to cook, stirring occasionally, until liquid is slightly reduced, about 8 minutes. Add beans and cook, stirring occasionally, until sauce thickens and is no longer runny, 20 to 25 minutes.
Remove from heat; season with salt. Stir in Parmigiano Reggiano, basil, parsley, and cream until cheese melts.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🫘Bean Dish

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 54 weeks ago

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