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| 4 | Strips uncooked bacon; chopped |
| 1 Tasse | Onion chopped |
| 2 | Cloves Garlic finely chopped |
| 1 Bund | Escarole (about 1 pound); coarsely chopped |
| 4 Tasse | chicken broth |
| 1 Tasse | Canned crushed tomatoes |
| 2 Dose | (15 1/4 oz ea) kidney beans; drained, rinsed |
| 1 Dose | (19 ounces) garbanzo beans; drained, rinsed |
| 1/4 Teelöffel | pepper |
| 1 Dose | (19 oz) white kidney beans (cannellini); undrained |
| 2 Esslöffel | parmesan grated |
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Other canned beans such as navy or lima may be substituted for the white kidney beans in this recipe.
1. Cook bacon in large saucepan until lightly browned, for about 5 minutes. Add onion and garlic cook until tender, about 5 minutes longer. Stir in escarole; cook just until escarole wilts. Add broth, tomatoes, kidney beans, garbanzo beans and pepper. Cover; simmer 10 minutes or until escarole is tender 2. Meanwhile, place half the white kidney beans with liquid in small bowl. Mash beans with fork until smooth. Stir into simmering stew with remaining whole white kidney beans. Heat through. Ladle into bowls. Sprinkle with Parmesan.
Nutrient Value Per Serving: 415 calories, 22 g protein, 9 g fat, 64 g carbohydrate, 1, 328 mg sodium, 10 mg cholesterol. Exchanges: 1 1/5 starch/bread, 1/3 meat, 1/2 vegetable, 1/2 fat.
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