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Total Time
40mins
Prep 10 mins
Cook 30 mins

This is a modification of a recipe that I found right here on food.com (#31988). An Italian friend from Brooklyn told me about starting with anchovies; I figured out how much tomato paste to add. Sometimes I throw in a handful of small whole-grain macaroni, if I can't find any decent bread (we live in a small town, and I'm not one for baking).

Ingredients Nutrition

Directions

  1. Wash escarole well and chop leaves in half.
  2. Saute anchovies, onion, and garlic in oil in medium size pot until slightly brown, breaking up the anchovies as you go along.
  3. Slowly add chicken broth stirring well.
  4. Add tomato paste.
  5. Add one can of beans with juice and one can without, escarole, salt, pepper and red pepper flakes.
  6. Cover and simmer 20 minutes on med-low heat.
  7. Serve in bowls and top with cheese.
  8. Serve with fresh bread for dipping.