Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small white onion, minced
- 1 head escarole, roughly chopped
- 2 cups cooked white beans
- 2 tablespoons fresh rosemary or 1 tablespoon dried
- 1 cup chicken broth, homemade or low-sodium canned
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 2 tablespoons minced flat-leaf parsley
- 1 pound fusilli
- 4 teaspoons chopped Italian parsley
- Freshly grated Parmesan cheese, for garnish
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Nutritional Information
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Nutritional analysis per serving (4 servings)
611 calories; 6 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 111 grams carbohydrates; 13 grams dietary fiber; 4 grams sugars; 26 grams protein; 0 milligrams cholesterol; 984 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Four servings
Preparation
- Bring a large pot of salted water to boil for the pasta. Meanwhile, warm the olive oil over medium heat. Add the garlic, onion and escarole, and cook, stirring frequently, for 5 to 10 minutes until escarole is wilted. Add the beans and rosemary and saute for one minute. Add the chicken broth, salt and pepper and simmer for 5 minutes. Taste, adjust the seasoning with additional salt and pepper, cover and set aside.
- Boil fusilli until tender and drain. Toss the pasta with the warm beans. Add parsley and divide among 4 pasta bowls, garnishing each with Parmesan.
25 minutes
Dining and Cooking