Escarole and Cannellini Bean Stew

Name: Escarole and Cannellini Bean Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 822 grams cans each) cannellini beans, drained and rinsed; 4 canned peeled tomatoes, quartered; 3 liters roughly chopped escarole (about 2 heads); 2 Tbsps minced garlic; 710 milliliters reduced-sodium chicken broth; 2 Tbsps About extra-virgin olive oil; 85 grams pancetta, cut into 1/2-in. dice (1/2 cup); 4 servings Freshly grated parmesan cheese; 1 teaspoons red chile flakes; 4 servings Salt

Escarole and Cannellini Bean Stew is a gluten free main course. One serving contains 659 calories, 41g of protein, and 26g of fat. This recipe covers 58% of your daily requirements of vitamins and minerals. This recipe serves 4. Autumn will be even more special with this recipe. Head to the store and pick up pepper, chicken broth, tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.