Tomato, White Bean & Escarole Sauce

Tomato, White Bean & Escarole Sauce

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From: EatingWell Magazine, January/February 1995

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 teaspoon extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 1½ cups marinara sauce
  • 3 cups coarsely chopped escarole
  • 1 15-ounce can Great Northern or cannellini beans, rinsed
  • ⅓ cup dry white wine
  • Salt & freshly ground pepper, to taste


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  • Ready In

  1. 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 information

  • Per serving: 143 calories; 4.0 g fat(0.0 g sat); 7.0 g fiber; 23.0 g carbohydrates; 7.0 g protein; 119.0 mcg folate; 0 mg cholesterol; 1.0 g sugars; 1165.0 IU vitamin A; 11.0 mg vitamin C; 86.0 mg calcium; 2.0 mg iron; 659 mg sodium; 651.0 mg potassium
  • Nutrition Bonus: Folate (30% daily value), Vitamin A (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ other carbohydrate, ½ lean meat

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