Save on Pinterest

Fast Italian Stew

Total Time

Prep: 20 min. Cook: 30 min.


6 servings

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.


  • 1 pound ground beef
  • 1/2 pound bulk mild Italian sausage
  • 1 cup chopped onion
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 2 cups cut fresh green beans
  • 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
  • 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


  1. In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the cannellini beans, green beans, tomatoes, broth, tomato paste, oregano, salt and pepper.
  2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add escarole; cover and simmer 5 minutes longer or until wilted. Sprinkle each serving with Parmesan cheese.

Nutrition Facts

1-1/2 cups: 339 calories, 14g fat (6g saturated fat), 57mg cholesterol, 1252mg sodium, 28g carbohydrate (11g sugars, 9g fiber), 26g protein.

Recommended Video