Ingredients
6
6 servings
- •2 tablespoons olive oil
- •4 cloves garlic, thinly sliced
- •4 cups chicken broth
- •1 pinch red pepper flakes
- •2 (15 ounce) cans cannellini (white) beans, drained
- •1 anchovy filet
- •2 teaspoons chopped fresh oregano
- •0.5 teaspoon lemon zest
- •1 head escarole, chopped
- •salt and ground black pepper to taste
- •1 tablespoon extra virgin olive oil
Instructions
- Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook and stir until bubbling and sizzling, about 20 seconds. Pour in chicken broth and bring to a boil. Cook until liquid is reduced by half, 6 to 8 minutes. Stir in a pinch of red pepper flakes.
- Stir in cannellini beans and bring to a boil. Cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in anchovy fillet, oregano, and lemon zest; simmer for 3 minutes.
- Add escarole and reduce the heat to low. Cook and stir until escarole wilts, about 5 minutes. Season with salt and pepper, then drizzle with extra-virgin olive oil and add another pinch of red pepper flakes.
Nutritional Facts
Per 6 servings
- Calories: 203
- Carbohydrate: 25g
- Fat: 8g
- Fiber: 9g
- Protein: 8g
- Sugar: 1g
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