Tomato, White Bean & Escarole Sauce
From EatingWell: 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.
- 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
- 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.
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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- Ease of Preparation
- Total Time
- 15 minutes or less
- Main Ingredient
- Preparation/ Technique
- January/February 1995