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Panna Cotta

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Ingredients
  

  • 1 large head of escarole or 2 bunches of spinach rinsed and chopped
  • 1 large yellow onion chopped
  • 2-3 cloves of garlic minced
  • 3 tablespoons of olive oil
  • 1 cup of cooked cannellini beans
  • ½ cup vegetable broth
  • Salt and pepper
  • 2-3 cups of Italian or sourdough bread cubed
  • ½ cup parmesan cheese

Instructions
 

  • Preheat oven to 350°F.
  • Saute onions and garlic in olive oil until soft.
  • If using fresh escarole, remove core, chop leaves roughly and boil in salted water until tender, then add to onions.
  • If using spinach, no need to boil, simply add spinach to onions and stir until wilted.
  • Add beans and ½ cup of vegetable broth to make a slightly soupy mixture.
  • Add salt and pepper to taste.
  • In a lightly oiled 9 x 13 baking dish, spread ½ of the cubed bread to cover the bottom.
  • Spoon onions, greens and bean mixture over bread.
  • Sprinkle with ¼ cup parmesan cheese.
  • Cover with top layer of cubed bread and sprinkle generously with parmesan cheese.
  • Bake for 20-30 minutes until cheese is slightly browned.
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