Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      strips        uncooked bacon -- chopped
   1      cup           onion -- chopped
   2      cloves        garlic -- finely chopped
   1      bunch         escarole -- (about 1 pound),
                        -- coarsely chopped
   4      cups          chicken broth
   1      cup           canned crushed tomatoes
   2      cans          -- (15 1/4 oz ea)
                        -- kidney beans,
                        -- drained, rinsed
   1      can           -- (19 ounces)
                        -- garbanzo beans,
                        -- drained, rinsed
     1/4  teaspoon      pepper
   1      can           -- (19 oz) cannelloni
                        -- beans,
                        -- undrained
   2      tablespoons   parmesan cheese -- grated

Preparation:

Makes 6 servings at $1.24 each. Prep: 10 minutes. Cook: 25 minutes. Other canned beans such as navy or lima may be substituted for the white kidney beans in this recipe. 1. Cook bacon in large saucepan until lightly browned, for about 5 minutes. Add onion and garlic cook until tender, about 5 minutes longer. Stir in escarole; cook just until escarole wilts. Add broth, tomatoes, kidney beans, garbanzo beans and pepper. Cover; simmer 10 minutes or until escarole is tender 2. Meanwhile, place half the white kidney beans with liquid in small bowl. Mash beans with fork until smooth. Stir into simmering stew with remaining whole white kidney beans. Heat through. Ladle into bowls. Sprinkle with Parmesan.