Ingredients
4
4 servings
- •2 slices bacon
- •1 tablespoon olive oil
- •1 head escarole, coarsely chopped
- •2 cloves garlic, pressed
- •1 (15 ounce) can chicken broth
- •1 (15.5 ounce) can cannellini beans, rinsed and drained
- •⅛ teaspoon crushed red pepper flakes
- •2 tablespoons grated Parmesan cheese
Instructions
- Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute. Pour in the chicken broth and beans, and season with red pepper flakes. Simmer for 5 to 7 minutes. Ladle into bowls to serve and top with the crumbled bacon and Parmesan cheese.
Nutritional Facts
Per 4 servings
- Calories: 228
- Carbohydrate: 22g
- Fat: 11g
- Fiber: 10g
- Protein: 10g
- Sugar: 1g
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