
Escarole and White Beans with a Parmesan-Nut Crust
3
1
1
SmartPoints® value per serving
Total Time
43 min
Prep
18 min
Cook
25 min
Serves
6
Difficulty
Easy
This Italian-inspired vegetable casserole is topped with strong-flavoured Parmesan cheese, coarsely-cut bread crumbs and crunchy walnuts. Delicious!
Ingredients
Olive oil
2 tsp(s)
Uncooked leek(s)
1 medium, chopped, (white part only)
Garlic clove(s)
1 clove(s), medium, minced
Escarole
8 cup(s), coarsely chopped (1 medium to large head)
Fat free chicken broth
½ cup(s), or vegetable broth
Canned cannellini beans
15 oz, drained and rinsed
Black pepper
¼ pinch
Dried rosemary
⅛ tsp(s), crushed
Grated Parmesan cheese
¼ oz, Parmigiano Reggiano recommended
Dried plain breadcrumbs
½ Tbsp, coarse-style
Walnut(s)
2 tbsp(s), coarsely chopped