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Fast Italian Stew

Fast Italian Stew
Escarole, a salad green of the chicory family, has broad wavy jagged-edged green outer leaves that whiten near the core. Wash each leaf well, pat dry and trim off white core.
6 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

  • 1 pound ground beef
  • 1/2 pound bulk mild Italian sausage
  • 1 cup chopped onion
  • 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
  • 2 cups cut fresh green beans
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 cup vegetable broth
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bunch escarole, trimmed and torn
  • 1/2 cup shredded Parmesan cheese

Directions

  • In a large skillet or Dutch oven, cook the beef, sausage and onion
  • over medium heat until meat is no longer pink; drain. Add
  • cannellini, green beans, tomatoes, broth, tomato paste, oregano,
  • salt and pepper.
  • Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add
  • escarole; cover and simmer 5 minutes longer or until escarole is
  • wilted. Sprinkle with Parmesan cheese. Yield: 6 servings.
© Taste of Home 2011 Tasteofhome Logo

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Fast Italian Stew (continued)

Nutrition Facts: 1-1/2 cups equals 339 calories, 14 g fat (6 g saturated fat), 57 mg cholesterol, 1,252 mg sodium, 28 g carbohydrate, 9 g fiber, 26 g protein.
© Taste of Home 2011 Tasteofhome Logo