Type what you have

Ingredients

• ✓ cannellini bean
• chicken breast
• green salsa
• chicken broth
• green chili
• cumin
• cayenne pepper
• tortilla chip
• sour cream
• cheddar cheese
• cilantro

Instructions

1. 1 Place chicken in a multi-functional pressure cooker (such as Instant Pot) and pour 1/2 the salsa on top. Add 1 cup broth. Close and lock the lid. Choose Manual pressure and set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred using a fork. Return shredded chicken to the pot.
3. 3 Add remaining salsa, remaining broth, cannellini beans, green chiles, cumin, and cayenne pepper to the pot with the chicken. Close and lock the lid. Choose Manual pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Top servings of chili with crumbled tortilla chips, sour cream, Cheddar cheese, and cilantro.

By Jen Neumann

Ingredients

• ✓ cannellini bean
• rotisserie chicken
• salsa verde
• tomato puree
• vegetable broth
• chili powder
• cumin
• cayenne pepper
• salt
• black pepper
• sweet white corn
• bell pepper
• onion

Instructions

1. 1 Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
2. 2 Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

By Allrecipes Member

Ingredients

• ✓ cannellini bean
• tomatillo
• poblano pepper
• garlic
• olive oil
• andouille sausage
• yellow onion
• celery
• carrot
• cumin
• ancho chile powder
• chicken broth
• jalapeno pepper
• cilantro

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Place tomatillos, poblano, and garlic head on the prepared baking sheet.
3. 3 Roast in the preheated oven for 30 minutes. Cool.
4. 4 Heat olive oil in a Dutch oven over medium heat. Add andouille sausage; cook, stirring occasionally, until slightly crisp for 5 to 7 minutes. Transfer sausage to a plate.
5. 5 Add onion, celery, and carrot to the Dutch oven; cook and stir for 5 minutes. Add cumin and chile powder; cook and stir for 5 to 7 minutes. Stir in cannellini beans; cook 3 to 5 minutes.
6. 6 Meanwhile, remove and discard skins from tomatillos, poblano, and garlic. Transfer to the bowl of a food processor; pulse until combined.
7. 7 Transfer liquified tomatillo mixture to the Dutch oven; stir in chicken broth and sausage. Cover the Dutch oven, reduce heat to medium-low, and simmer for 25 minutes.
8. 8 Divide soup among bowls; garnish with jalapeño slices and cilantro.

By CookingWithShelia

Ingredients

• ✓ cannellini bean
• olive oil
• celery
• onion
• chili powder
• cumin
• garlic
• tomato
• red kidney bean
• lime juice
• hot sauce
• salt
• black pepper
• flour tortilla

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.
2. 2 Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.
3. 3 Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.
4. 4 Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas.

By Jennyness

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• poblano pepper
• garlic
• water
• chicken breast
• salsa verde
• cumin
• chile-lime seasoning
• green chile
• cilantro
• corn
• sour cream

Instructions

1. 1 Heat 1 teaspoon oil in a Dutch oven over medium heat. Stir in 1/2 of the onion and 1/2 of the poblano pepper; cook and stir for 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Deglaze the pan with water.
2. 2 Add chicken, 1/4 jar of salsa verde, 1 teaspoon cumin, and 1 teaspoon chile-lime seasoning. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken and shred. Add back to the pot with remaining onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning. Add cannellini beans, green chiles, and cilantro. Simmer for 1 hour.
4. 4 Add frozen corn and sour cream; cook until heated through, about 5 minutes.

By Tammy Doerr

Ingredients

• ✓ cannellini bean
• olive oil
• yellow onion
• poblano chile pepper
• garlic
• chili powder
• cumin
• oregano
• turkey broth
• turkey
• white hominy
• green chile pepper
• water
• salt
• pepper

Instructions

1. 1 Heat oil in a large Dutch oven over medium heat. Add onions and poblano chiles; cook and stir until soft, about 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in chile powder, cumin, and oregano.
2. 2 Add turkey broth, turkey, cannellini beans, hominy, chile peppers, salt, and pepper. Add water just to cover, stir to combine, and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until flavors have blended, about 1 hour.

By CAMILLA362

Ingredients

• ✓ cannellini bean
• ground beef
• onion
• celery
• green bell pepper
• garlic
• tomato puree
• kidney bean
• kidney bean
• chili powder
• salt
• basil
• oregano
• parsley
• black pepper
• hot pepper sauce

Instructions

1. 1 Place beef in a skillet over medium heat and cook until evenly brown, 8 to 10 minutes. Drain grease.
2. 2 Transfer beef to a slow cooker and mix in onion, celery, bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, salt, basil, oregano, parsley, black pepper, and hot pepper sauce.
3. 3 Cover and cook on Low for 8 hours.
4. 4 Serve hot in bowls with your favorite toppings. Enjoy!

By Danelle

Ingredients

• ✓ cannellini bean
• red kidney bean
• white kidney bean
• tomato
• tomato sauce
• buffalo wing sauce
• pepper
• salt
• paprika
• cumin
• chili powder
• garlic
• celery
• onion
• carrot
• ground chicken breast
• butter
• olive oil

Instructions

1. 1 Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir until chicken is no longer pink, 7 to 10 minutes.
2. 2 Stir in carrot, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook and stir until onion is translucent and carrots begin to soften, 3 to 4 more minutes.
3. 3 Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, then simmer over medium-low heat until vegetables are tender and flavors have blended, about 1 hour.

By Lisa Arlotti

Ingredients

• ✓ cannellini bean
• garlic
• kielbasa sausage
• onion
• kale
• parsley
• thyme
• parmesan cheese

Instructions

1. 1 In a saucepan, place the cannellini beans, garlic, sausage, onion and kale with just enough water to cover. Season with 2 teaspoons of parsley, thyme and salt and pepper if desired. Bring to a boil and cook until vegetables are tender. Serve immediately garnished with Parmesan cheese and remaining fresh parsley.

By MARIGOLD

Ingredients

• ✓ cannellini bean
• chicken breast
• black olive
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
2. 2 Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything.
3. 3 Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.

By rstinkham

Ingredients

• ✓ cannellini bean
• cream cheese
• blue cheese dressing
• cheddar cheese
• buffalo wing sauce
• chive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese, blue cheese dressing, 1/2 cup Cheddar cheese, and Buffalo wing sauce together in a bowl. Slightly mash cannellini beans in a separate bowl; fold into cheese mixture. Spread mixture into a pie pan or baking dish and top with remaining Cheddar cheese and chives.
3. 3 Bake in the preheated oven until bubbly, 20 to 25 minutes.

By laurie

Ingredients

• ✓ cannellini bean
• sweet pea
• butter
• parmesan cheese
• black pepper

Instructions

1. 1 Empty sweet peas and cannellini beans into a saucepan; cook and stir over medium-high heat until heated through and 1/3 of the liquid has evaporated, about 10 minutes. Stir butter into pea mixture until melted, 2 to 3 minutes. Reduce heat to medium.
2. 2 Stir Parmesan cheese and black pepper into pea mixture. Cook, stirring occasionally, until creamy and thickened, 5 to 10 minutes.

By ohevshalomel

Ingredients

• ✓ cannellini bean
• penne pasta
• tomato
• spinach
• feta cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
2. 2 Meanwhile, combine tomatoes and beans in a large non-stick skillet; bring to a boil over medium high heat, then reduce heat to medium-low and simmer 10 minutes. Add spinach; cook until wilted, 2 minutes, stirring constantly.
3. 3 Serve sauce over pasta, and sprinkle with feta.

By Joelene Craver

Ingredients

• ✓ cannellini bean
• butter
• mild sausage
• fennel
• chicken broth
• thyme
• truffle salt
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
5. 5 Ladle soup into bowls and serve with a drizzle of olive oil.

By thedailygourmet

Ingredients

• ✓ cannellini bean
• chicken breast
• olive oil
• onion
• cumin
• water
• green chili
• rice sides herb and butter
• zucchini

Instructions

1. 1 Season chicken with salt and pepper if desired. Heat oil in large deep nonstick skillet over medium-high heat and cook chicken and onion, stirring occasionally, until chicken is lightly browned, about 4 minutes.
2. 2 Stir in ground cumin and cook, stirring, until fragrant, about 30 seconds. Add water, beans and chilies with their liquid and bring to a boil over medium-high heat.
3. 3 Stir in Knorr® Rice Sides™ - Herb & Butter; reduce heat and simmer covered 4 minutes. Stir in zucchini and cook until rice is tender, about 3 minutes. Serve, if desired, with lime wedges, chopped fresh cilantro and fried tortilla strips* or tortilla chips.

By Knorr

Ingredients

• ✓ cannellini bean
• kidney bean
• vegetable broth
• quinoa
• onion
• zucchini
• celery
• carrot
• kale
• garlic
• salt
• oregano
• rosemary

Instructions

1. 1 Combine cannellini beans, kidney beans, vegetable broth, quinoa, onion, zucchini, celery, carrots, kale, garlic, salt, oregano, and rosemary in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ cannellini bean
• olive oil
• celery
• carrot
• onion
• garlic
• chicken broth
• tomato
• italian seasoning
• ditalini pasta

Instructions

1. 1 Heat oil in a 12-inch skillet over medium heat. Cook and stir celery, carrots, onion, and garlic in hot oil until tender.
2. 2 Stir broth, tomatoes, and Italian seasoning into vegetables in the skillet; bring to a boil. Reduce heat to low and cook until vegetables are tender-crisp, about 15 minutes.
3. 3 Add beans and pasta; cook until heated through, about 5 minutes.
4. 4 Place 1/2 of the broth mixture into a blender or food processor. Cover and blend until smooth. Return puréed mixture to the skillet. Cook, stirring occasionally, over medium heat until soup is hot.

By Campbell's Kitchen

Ingredients

• ✓ cannellini bean
• rotini pasta
• olive oil
• kale
• garlic powder
• garlic salt
• chipotle pepper powder
• vegetable broth
• mexican cheese blend

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.
3. 3 Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
4. 4 Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.

By Tracy McKibben

Ingredients

• ✓ cannellini bean
• olive oil
• onion
• tomato
• penne pasta
• salt

Instructions

1. 1 In a medium size saucepan heat the olive oil. Saute onion until tender. Stir in tomatoes and entire can of beans. Let simmer for 10 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Mix pasta with bean mixture and salt as desired.

By Jen

Ingredients

• ✓ cannellini bean
• vegetable oil
• bacon
• turkey meat
• onion
• tomato puree
• brown sugar
• mustard
• salt
• black pepper
• kidney bean

Instructions

1. 1 Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender.
2. 2 Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally.
3. 3 Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through.

By SOIABEA

Ingredients

• ✓ cannellini bean
• baking soda
• olive oil
• garlic
• sage
• tomato sauce
• salt
• black pepper

Instructions

1. 1 Place beans in a large pot. Cover with water and stir in baking soda. Soak at room temperature for 8 to 12 hours.
2. 2 Drain and rinse beans; return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving water. Set beans and cooking water aside.
3. 3 Heat olive oil in the same pot over medium heat. Sauté garlic and sage in hot oil until fragrant, about 2 minutes. Add beans; cook and stir until beans absorb the aroma of garlic and sage.
4. 4 Pour in tomato sauce; bring to a simmer. Cook, stirring occasionally, until beans are soft but not mushy, 10 to 15 minutes. Add reserved cooking water to keep sauce from burning if needed. Season with salt and pepper. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ cannellini bean
• penne pasta
• olive oil
• garlic
• broccoli
• cauliflower
• salt
• vegetable broth
• chicken broth
• butter
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until almost (but not quite) done, about 9 minutes. Drain.
2. 2 Meanwhile, heat oil in a large pot over medium heat. Add garlic and cook until golden, 2 to 4 minutes. Add broccoli and cauliflower florets; cook for 1 minute. Stir in 1/4 teaspoon salt, cover, and cook for 3 minutes.
3. 3 Add beans, broth, butter, pepper, and remaining 1/4 teaspoon salt; cook until beans are warm and sauce thickens slightly, about 5 minutes.
4. 4 Add pasta; cook and stir until heated through, about 1 minute. Sprinkle with Parmigiano-Reggiano cheese.

By Allrecipes Member

Ingredients

• ✓ cannellini bean
• butter
• onion
• flour
• chicken broth
• green chili
• chicken
• sour cream
• cumin
• mexican seasoning mix
• monterey jack cheese
• avocado

Instructions

1. 1 Melt butter in a saucepan over medium-high heat. Add diced onion and saute until soft and translucent, about 3 minutes. Sprinkle flour over onions and slowly pour in chicken broth, stirring to prevent any lumps from forming. Add cannellini beans, chiles, and cooked chicken. Simmer until everything is heated through, about 6 minutes. Reduce heat and carefully stir in sour cream in dollops to prevent curdling.
2. 2 Season with cumin and Mexican seasoning mix. Stir in Monterey Jack cheese until melted. Serve immediately garnished with sliced avocado.

By thedailygourmet

Ingredients

• ✓ cannellini bean
• vegetable oil
• carrot
• celery
• onion
• garlic
• smoked sausage
• kidney bean
• tomato
• bay leaf
• thyme
• salt
• black pepper
• parsley

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until onion is transparent. Add sausage to the skillet, and cook for a few more minutes to brown.
2. 2 Pour in kidney beans, cannellini beans, and tomatoes; season with bay leaves, thyme, salt, and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, occasionally stirring until vegetables are tender.
3. 3 Remove bay leaves and discard. Sprinkle parsley over the top, and serve.

By Beth Stone Strachan

Ingredients

• ✓ cannellini bean
• spinach
• gnocchi
• olive oil
• crimini mushroom
• celery
• french-fried onion
• white wine
• kosher salt
• sage
• vegan pesto
• vegetable broth

Instructions

1. 1 Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
3. 3 Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.
4. 4 Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage; simmer until heated through, about 3 minutes.
5. 5 Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.

By Connie Fabian Byrnes

Ingredients

• ✓ cannellini bean
• butter
• red onion
• garlic
• all-purpose flour
• chicken stock
• baby kale
• chicken
• tomato
• oregano
• basil
• salt
• pepper
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a deep, round baking dish.
2. 2 Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for one minute. Sprinkle the flour into the saucepan; cook and stir until mixture darkens slightly, about 2 minutes. Whisk in the Swanson® Unsalted Chicken Stock. Bring to a simmer over medium-high heat; reduce heat to medium. Cook and stir until mixture thickens, about 3 minutes.
3. 3 Stir in baby kale; cook until wilted. Add the cannellini beans, chicken, and plum tomatoes; stir. Season with oregano, basil, salt and pepper to taste. Pour mixture into prepared baking dish.
4. 4 Place pie crust on top of the chicken mixture. Tuck under or trim edges that extend over the sides. Make several slits in the crust with the tip of a sharp knife to allow steam to escape.
5. 5 Bake in preheat oven until crust has browned and mixture is bubbly, about 30 minutes.

By Campbell's Kitchen

Ingredients

• ✓ cannellini bean
• margarine
• onion
• carrot
• celery
• chicken broth
• tomato
• potato
• cabbage
• parsley
• tomato paste
• garlic
• salt
• elbow macaroni
• parmesan cheese

Instructions

1. 1 Melt margarine in a heavy stockpot over medium heat. Add onion, carrots, and celery; sauté until beginning to soften, 3 to 4 minutes. Add broth, beans, tomatoes, potatoes, cabbage, parsley, tomato paste, garlic, and salt; bring to a boil.
2. 2 Reduce the heat, cover, and simmer until vegetables are tender, about 1 hour. Add pasta and simmer for 30 minutes more. Adjust seasoning as needed.
3. 3 Ladle into bowls and garnish with Parmesan cheese.

By A Hatton

Ingredients

• ✓ cannellini bean
• vegetable oil
• pork sausage
• red onion
• chicken broth
• turnip green
• great northern bean
• tomato
• water
• ham bone broth
• herb and garlic soup mix
• cajun seasoning
• garlic powder

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil; when hot, saute sausages and onion together until browned, 5 to 7 minutes. Transfer to a bowl.
2. 2 Mix chicken broth, turnip greens, great northern beans, cannellini beans, tomatoes, water, ham bone broth, garlic soup mix, Cajun seasoning, and garlic powder together in a large bowl.
3. 3 Pour broth mixture into the hot pressure cooker and scrape the browned bits off the bottom. Return cooked sausages and onion to the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

By ButlersBistro

Ingredients

• ✓ cannellini bean
• chicken leg quarter
• salt
• vegetable oil
• red bell pepper
• onion
• garlic
• oregano
• thyme
• tomato puree
• water
• red wine vinegar
• fusilli pasta
• penne pasta

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
3. 3 Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes.
4. 4 Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
5. 5 Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.
6. 6 Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.

By ChefBillT

Ingredients

• ✓ cannellini bean
• penne pasta
• escarole
• tomato
• garlic
• onion
• salt
• black pepper

Instructions

1. 1 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.
2. 2 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.

By Renee Trivelli Milillo