Cannellini Beans with Escarole and Spaghetti Recipe

• 29 oz. can of cannellini beans – drained
• 2 heads of escarole – washed and ripped
• 4-5 cloves of garlic – chopped
• 3 – 4 marinated chili peppers - chopped
• Juice of ½ lemon
• ½ tsp. salt
• ½ tsp. black pepper
• ½ tsp. red pepper flakes
• ½ cup of chicken broth
• 2-3 tablespoons of olive oil
• 1 lb. of spaghetti – prepared as directed
• Grated Romano or Parmesan cheese

Directions