Wash and clean escarole. Separate leaves and discard very tough outer leaves. Cut leaves into 2-3 inch pieces.
Heat olive oil in large heavy pot. If using sausage, cook it in oil before adding garlic. Add garlic and saute until lightly browned. Add 1 1/2 inches of water (about 4 cups), salt and escarole. Bring to boil. Cover tightly, reduce heat and simmer 15 minutes. Add tomatoes and beans and simmer, uncovered 20 minutes. Add uncooked pasta and simmer until pasta is cooked. Serve with chees and pepper to add as desired.
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 137 (42%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 27.6mg||8 %|
|Sodium 570.2mg||20 %|
|Potassium 1244.7mg||33 %|
|Total Carbohydrate 41.6g||12 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 32.2g|
|Protein 9.8g||14 %|
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Calories per serving: 324
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