• 4servings
  • 25minutes
  • 418calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/2 onion, chopped

  3. 2 cloves garlic, crushed

  4. 1 (15 ounce) can cannellini beans with liquid

  5. 2 (14 1/2 ounce) cans diced tomatoes, drained

  6. 1 cup shredded carrots

  7. 3/4 pound cooked, shredded chicken

  8. 1 (10 ounce) package frozen chopped spinach, thawed and drained

  9. 4 cups chopped escarole

  10. 1/2 cup shredded Pecorino-Romano cheese, or to taste

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large saucepan over medium heat, and cook and stir onion and garlic until the garlic turns golden brown and smells toasty, about 6 minutes. Do not let garlic burn. Pour in the cannellini beans, diced tomatoes, and carrots, cover, and bring to a boil. Reduce heat to a simmer, uncover the pot, and allow the mixture to simmer until slightly thickened, 5 to 8 more minutes.

  2. Stir in the chicken and spinach, bring the mixture back to a boil, and mix in the escarole. Simmer until almost all the liquid is gone, about 10 minutes; turn off the heat, sprinkle with cheese, and cover; allow to stand for another 5 to 10 minutes to melt cheese.


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