Tomato, White Bean & Escarole Sauce

From EatingWell: January/February 1995 — Subscribe Now!

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.

Tomato, White Bean & Escarole Sauce Recipe

4 servings, generous 3/4 cup each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

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