Ingredients
- 1/2 lb Chicken chorizo sausage link optional
- 8 oz Cheese tortellini or pasta of your choice
- 2 tbsp Extra-virgin olive oil
- 4 cloves Garlic sliced
- 1/4 cup Red onion diced small
- 1 can Cannellini beans do not drain (approximately 15oz can)
- 1.5 cup Chicken broth
- 2 tsp Fresh marjoram substitute dried marjoram if needed but use
- 1 head Fresh escarole chopped
- 4 tbsp Parmesan cheese grated
- 4 hunks Crusty bread warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired
- 1/2 tsp Red pepper flakes optional
Instructions
- Preheat the oven to 400 degrees. Place the sausage on a foil lined baking sheet and cook in the oven, turning occasionally, to an internal temperature of 155 degrees getting nicely browned all around. Set aside to rest, slice before serving.
- In a pot of boiling water cook the pasta according to the instructions on the package. Drain well.
- Heat the oil in a saucepot on low heat. Add in the garlic and onion; saute until golden brown. Add in the beans, broth, marjoram, and escarole. Bring to a simmer, stirring occasionally to wilt the escarole. Season with salt and pepper to taste. Continue simmering to build flavor, the sauce should thicken to a creamy consistency from the beans.
- Stir the pasta and half of the parmesan cheese into the sauce.
- Serve with sliced sausage and bread. Garnish with parmesan cheese and red pepper flakes.
Nutrition
Calories: 419kcal | Carbohydrates: 55g | Protein: 21g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 689mg | Potassium: 960mg | Fiber: 11g | Sugar: 3g | Vitamin A: 2557IU | Vitamin C: 15mg | Calcium: 292mg | Iron: 6mg
Escarole White Bean Tortellini
Ingredients
- 1/2 lb Chicken chorizo sausage link optional
- 8 oz Cheese tortellini or pasta of your choice
- 2 tbsp Extra-virgin olive oil
- 4 cloves Garlic sliced
- 1/4 cup Red onion diced small
- 1 can Cannellini beans do not drain (approximately 15oz can)
- 1.5 cup Chicken broth
- 2 tsp Fresh marjoram substitute dried marjoram if needed but use
- 1 head Fresh escarole chopped
- 4 tbsp Parmesan cheese grated
- 4 hunks Crusty bread warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired
- 1/2 tsp Red pepper flakes optional
Instructions
- Preheat the oven to 400 degrees. Place the sausage on a foil lined baking sheet and cook in the oven, turning occasionally, to an internal temperature of 155 degrees getting nicely browned all around. Set aside to rest, slice before serving.
- In a pot of boiling water cook the pasta according to the instructions on the package. Drain well.
- Heat the oil in a saucepot on low heat. Add in the garlic and onion; saute until golden brown. Add in the beans, broth, marjoram, and escarole. Bring to a simmer, stirring occasionally to wilt the escarole. Season with salt and pepper to taste. Continue simmering to build flavor, the sauce should thicken to a creamy consistency from the beans.
- Stir the pasta and half of the parmesan cheese into the sauce.
- Serve with sliced sausage and bread. Garnish with parmesan cheese and red pepper flakes.
Nutrition
Calories: 419kcalCarbohydrates: 55gProtein: 21gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 689mgPotassium: 960mgFiber: 11gSugar: 3gVitamin A: 2557IUVitamin C: 15mgCalcium: 292mgIron: 6mg
Tried this recipe?Let us know how it was!