Cannellini Beans with Escarole and Spaghetti

Catherine Cappiello Pappas


This is a healthful and tasteful dinner!

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5 Min
30 Min
Stove Top


29 oz. can of cannellini beans – drained
2 heads of escarole – washed and ripped
4-5 cloves of garlic – chopped
3 – 4 marinated chili peppers - chopped
juice of ½ lemon
½ tsp. salt
½ tsp. black pepper
½ tsp. red pepper flakes
½ cup of chicken broth
2-3 tablespoons of olive oil
1 lb. of spaghetti – prepared as directed
grated romano or parmesan cheese


1Heat a large cast iron frying pan with olive oil; add the garlic and chili peppers to sauté on low.

When the garlic is fragrant add the escarole and cover slightly. The escarole will cook down.

Add the chicken broth, lemon juice, beans and seasonings and toss. Simmer on low heat while preparing the spaghetti.

Lift the spaghetti into the escarole and toss.

Finish with a drizzle of olive oil and grated cheese.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian