Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a non-stick stock pot. | 2. Saute garlic, onion, and peppers in the hot oil on medium high until onion is transparent, approximately 5 minutes. | 3. Add beans with liquid and cook on medium high for about 5 minutes, allowing some of the liquid to boil off. | 4. Lower the heat to medium low and add the escarole. Cover and simmer for 10 minutes. | 5. Add the wine and black pepper and mix well. Replace cover and simmer for another 10 minutes or until escarole is soft. | 6. Add the cooked ditalini to the escarole and beans. Stir to combine well. | 7. Serve in bowls and sprinkle with grated cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	4	tablespoons		50.4333	0.0	11.22	0.2833
garlic clove	4 -5		minced	0.0	0.0	0.0	0.0
onion	1		chopped	64.0	14.944	1.76	0.16
cayenne pepper	2 -3			0.0	0.0	0.0	0.0
cannellini bean	1	can		50.4333	0.0	11.22	0.2833
escarole	1		tripled rinsed chopped	28.5	4.605	1.725	0.27
white wine	1/2	cup		-	-	-	-
black pepper			ground	-	-	-	-
ditalini	2	ounces	cooked	50.4333	0.0	11.22	0.2833
romano cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.