Escarole & Beans

Very Healthy
Health score
68%
Escarole & Beans
45 min.
4
515kcal

Suggestions

Ingredients

  • cup ditalini pasta 
  •  garlic clove diced
  • Tbs olive oil 
  • can cannellini beans with its juice
  • 0.5 cup vegetable stock 
  • servings salt and pepper 
  • head endive washed cut into bite size pieces
  • 0.3 tsp pepper red crushed
  • servings parmesan for garnish

Equipment

  • bowl
  • pot

Directions

  1. Cook pasta according to directions.
  2. In a large pot heat olive oil and add garlic.
  3. Saute just until it starts to golden.
  4. Add cannellini beans along with its juice, salt, pepper & hot pepper.
  5. Heat through. Stir in vegetable broth. Stir and cook for 10 minutes.
  6. Toss in washed escarole and cover with a lid. Check every so often and stir. Turn heat off once all escarole is just wilted. Don't over cook.
  7. In each bowl, add pasta and top with escarole and beans.
  8. Garnish with Parmesan cheese.

Nutrition Facts

Calories515kcal
Protein19.8%
Fat33.73%
Carbs46.47%

Properties

Glycemic Index
44.5
Glycemic Load
6.28
Inflammation Score
-10
Nutrition Score
30.709565217391%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Kaempferol
11.37mg
Myricetin
0.02mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:514.54kcal
25.73%
Fat:19.45g
29.93%
Saturated Fat:6.63g
41.44%
Carbohydrates:60.3g
20.1%
Net Carbohydrates:50.12g
18.23%
Sugar:2.23g
2.48%
Cholesterol:20.4mg
6.8%
Sodium:827.16mg
35.96%
Protein:25.69g
51.38%
Vitamin K:270.09µg
257.23%
Manganese:1.46mg
72.83%
Folate:240.83µg
60.21%
Vitamin A:2771.94IU
55.44%
Selenium:35.51µg
50.73%
Calcium:505.99mg
50.6%
Phosphorus:421.62mg
42.16%
Fiber:10.17g
40.7%
Iron:5.11mg
28.42%
Potassium:981.37mg
28.04%
Magnesium:108.87mg
27.22%
Copper:0.5mg
25.14%
Zinc:3.56mg
23.72%
Vitamin E:3.04mg
20.23%
Vitamin B1:0.25mg
16.54%
Vitamin B5:1.54mg
15.43%
Vitamin B2:0.25mg
14.86%
Vitamin B6:0.21mg
10.65%
Vitamin C:7.78mg
9.43%
Vitamin B3:1.39mg
6.97%
Vitamin B12:0.36µg
6%