Italian Style Beans and Greens

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A classic Italian "peasant-style" dish served with crusty bread and parmesan cheese

Prep Time20

Cook Time30

Total Time50

Course: Side Dish, Soup

Cuisine: Italian

Keyword: Beans and Greens, Cannellini Beans, Escarole, Greens, Italian Style Beans and Greens, Pittsburgh

Servings: cups

Calories: 240kcal

Equipment

Saucepan

Ingredients

1 tsp olive oil
1 cup diced pancetta (about 4 oz.)
2 cups sliced leeks (1/4 inch strips) washed and cleaned. White and light green part only
2 garlic cloves, minced about 1 tsp.
1/2 cup dry white wine
2 cups chicken broth
2-1/2 cups diced red potatoes (about 2 medium size)
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp. crushed red pepper flakes
1 15 oz. can cannellini beans rinsed and drained
6 cups shredded escarole tough center stem removed
4 slices Italian bread
1/4 cup grated Parmesan cheese
1 tbsp fresh chopped parsley

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Instructions

In a large saucepan, heat olive oil over medium heat. When hot, add pancetta and cook until crispy, about 4 minutes. Remove to a papertowel lined plate and drain all but 1 Tbsp. fat from the pan . Add the leeks and garlic. Cook until the leeks are soft about 2 - 3 minutes
Add pancetta back to the pan with the leeks and garlic. Add white wine and stir to scrape up any brown bits from the bottom of the pan. Stir in red potatoes, chicken broth, basil, oregano, parsley, and red pepper. Cover and cook until potatoes are just tender, about 20 minutes.
Add cannellini beans and escarole and cook until escarole is wilted and beans are heated through - about 3 minutes.
Serve in a shallow bowl over a slice of crusty Italian bread and sprinkle grated Parmesan cheese on top.

Notes

To save time, canned cannellini beans are a great option, or you can cook your own if you have time. Cook them with thyme, garlic and onion to add to the flavor of your dish!

Nutrition