8 Servings 15 min Cook
1 Dash Salt
1 Head Endive
1 Can Tomatoes
1 Dash Pepper
4 1/3 Grams White Beans
16 Oz Pasta
Chop the endive/escarole.
Dice tomatoes.
Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through.
Season with salt and pepper.
Toss with the cooked pasta to serve.
