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Tomato, White Bean & Escarole Sauce

:  January/February 1995

Your rating: None Average: 5 (1 vote)

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

Makes: 4 servings, generous 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

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

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Preparation

  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

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).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1/2 other carbohydrate, 1/2 very lean meat


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Recipe Categories

Style/Theme
Vegan
Vegetarian
Everyday favorites
Quick (total 30 min. or less)
Type of Dish
Main dish, vegetarian
Sauce/Condiment, savory
Ease of Preparation
Easy
Total Time
15 minutes or less
Ethnic/Regional
Italian
Mediterranean
Servings
4
Main Ingredient
Beans/Legumes
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Preparation/ Technique
Saute
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
January/February 1995
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