1 small bunch escarole, washed and chopped into bite sized pieces
1 large can whole peeled tomatoes
1 small can tomato paste
2 cans beans--your choice of cannellini, light red kidney and/or garbanzo
2 lb frozen egg noodles
Salt & pepper
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Let's Make It
Turn crock-pot on high. Sautee basil, red pepper flakes, garlic and onion in olive oil. Add chopped escarole and saute until tender-about 5 minutes. Add mixture to crock-pot.
Pour in can of tomatoes, squishing each tomato in your hands to break them up. Fill empty can twice with water and add to crock-pot, along with can of tomato paste. Add drained and rinsed beans and frozen noodles.
Cook with lid on for 2 hours, or until thick and condensed. Season with salt and pepper to taste.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.