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Photo of Escarole and White Beans with a Parmesan-Nut Crust by WW

Escarole and White Beans with a Parmesan-Nut Crust

1
Point(s)
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), large, 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(s), coarse-style

Walnut(s)

2 tbsp(s), coarsely chopped

Instructions

  1. Preheat oven to 375ºF.
  2. Heat oil in a nonstick Dutch oven (a large pot with a tight-fitting lid). Add leek and garlic; sauté until leek is translucent, about 5 minutes. Add escarole and sauté, stirring constantly, until escarole is limp, about 1 minute; stir in broth. Cook over high heat, stirring frequently, until escarole is tender and broth evaporates, about 3 minutes; stir in beans, pepper and rosemary.
  3. Spoon escarole-mixture into a 1 1/2-quart glass baking dish. Combine cheese, bread crumbs and walnuts in a small bowl; sprinkle over escarole-mixture. Bake until bread crumbs are lightly browned, about 15 minutes. Yields about 2/3 cup per serving.

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