Categories: Slow Cooker

Ingredients

• 1 tbsp olive oil
• 1 head escarole, based trimmed
• 1 medium onion, chopped
• 1/4 tsp red pepper flakes
• 3 medium carrots, 1/2-inch rounds
• 2 garlic cloves, minced
• 2- 15 oz cans Great Northern beans, rinsed and dried
• 14 oz can vegetable broth
• Grated parmesan

Directions

1. Heat oil in medium skillet over medium-high. Add onion and carrots; cook and stir 3-5 minutes. Add garlic; cook and stir. Remove to crock pot. Top with broth.

2. Roughly cut escarole crosswise into 1-inch wide strips. Wash well in large bowl of cold water. Shake to remove excess water. Add to crock pot. Sprinkle with red pepper flakes. Top with beans.

3. Cover and cook on LOW 7-8 hrs. Garnish with cheese.

Email to a friend | Print this recipe | Back