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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute onion and celery in olive oil till soft. Add garlic and saute another 5 minutes. Add broth and pepper. | 2. Bring to a boil and then simmer 5-10 minutes. Add beans and simmer 10 minutes. | 3. Remove 2 large scoops (about 2 cups) of beans from the pot and set aside. | 4. With a slotted spoon remove the rest of the solids from the broth and puree in food processor. Put the puree and the reserved beans back into the broth. | 5. Put in the escarole and simmer 10-15 minutes. Add the cheese. Stir well. | 6. Add the pasta and cook on low for 10-15 minutes. | 7. Serve with salad and a great crusty garlic bread. | 8. Note: you can use northern beans instead of cannelini and I like to use parmesan/romano cheese for a stronger flavor. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	4 -5		minced	0.0	0.0	0.0	0.0
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
cannellini bean	2	cans	drained	-	-	-	-
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
escarole	1		washed chopped	28.5	4.605	1.725	0.27
parmesan cheese	1/3 - 1/2	cup		0.0	0.0	0.0	0.0
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
shell pasta	1	cup		-	-	-	-

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