2 tsp. olive oil
2 medium chopped onions
1 bunch coarsely chopped escarole
3 cloves minced garlic
1/2 tsp. each salt and freshly ground pepper
1 (15- to 19-ounce) can rinsed and drained cannellini beans
1 (14 1/2-ounce) can chopped tomatoes

In a medium nonstick skillet, heat oil over medium. Add onions and cook 8 minutes or until softened; stir occasionally. Add escarole, garlic, salt and pepper; cook 3 minutes or until escarole is wilted. Stir in beans and tomatoes with juice; bring to boil. Cover, reduce heat to low, and cook 10 minutes or until flavors are blended.

Yield: 4 servings
Calories: 178
Fat: 3g
Fiber: 11g