Tomato, White Bean & Escarole Sauce
The addition of creamy white beans and slightly-bitter escarole to jarred marinara result in a hearty pasta sauce. Try it over whole-wheat rigatoni or slices of seared storebought polenta, topped with freshly grated Parmesan cheese.
From EatingWell: January/February 1995
Yield: 4 servings, generous 3/4 cup each
Active Time: 15 minutes
Total Time: 15 minutes
Ingredients
- 1 teaspoon extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 1/2 cups marinara sauce
- 3 cups coarsely chopped escarole
- 1 15-ounce can Great Northern or cannellini beans, rinsed
- 1/3 cup dry white wine
- Salt & freshly ground pepper, to taste
Preparation
- Heat oil in a saucepan over medium heat. Add garlic and stir until golden, about 30 seconds. Add marinara sauce, escarole, beans and wine. Bring to a simmer and cook for 1 minute. Season with salt and pepper.
Nutrition Per serving:
143 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 23 g carbohydrates; 7 g protein; 7 g fiber; 659 mg sodium; 650 mg potassium.
Nutrition Bonus: Vitamin A (23% daily value), Potassium (19% dv), Vitamin C (18% dv).
1 Carbohydrate Serving
Exchanges: 1 starch, 1/2 other carbohydrate, 1/2 very lean meat