Tomato, White Bean & Escarole Sauce
http://www.eatingwell.com/recipes/tomato_white_bean_escarole_sauce.html
From EatingWell: January/February 1995The 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.
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
1 Carbohydrate Serving
Exchanges: 1 starch, 1/2 other carbohydrate, 1/2 very lean meat