Tina Marinaccio’s Escarole with Beans

Tina Marinaccio’s Escarole with Beans

This month I want to highlight Registered Dietitian Tina Marinaccio, MS RD CPT who is an Integrative Culinary Registered Dietitian Nutritionist who has married her love of foods and cooking with integrative medicine.

Print Recipe
Escarole With Beans — An Italian Peasant Soup
Escarole with Beans
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Italian, Vegetarian
Keyword Escarole
Servings
Ingredients
Course Main Dish
Cuisine Italian, Vegetarian
Keyword Escarole
Servings
Ingredients
Escarole with Beans
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a 16 quart pot, add olive oil, cleaned and torn escarole leaves, chili pepper, and garlic.
  2. Cover and simmer over medium heat, stirring occasionally, until greens wilt down, about 10 minutes.
  3. Without draining, add cannellini beans and 1/4 tsp salt, stir to combine, and continue to simmer over medium heat for about 20 minutes.
  4. Turn off flame, and fold in parmesan until it has melted.
  5. Re-season to taste with salt, chili, and parmesan.
  6. Serve in bowls and top with additional parmesan.
Recipe Notes

One whole bulb of garlic is correct! No need to sauté.

Grate real parmesan from a block. You don't need the cellulose and other fillers.

Serve with a crusty baguette to sop up the juices, and a tomato basil salad.

Tina loves this because her mom made it growing up. It’s the perfect vegetarian, gluten free one dish economical comfort food.

Fresh Escarole

 

Who is Tina?

Tina Marinaccio

Tina Marinaccio, owner of Health Dynamics LLC in Morristown NJ, is an Integrative Registered Dietitian Nutritionist.  With 20 years experience as a motivational wellness speaker, expert in fitness and nutrition, and foodie gourmand, she provides corporate wellness workshops, integrative nutrition therapy, and nourishing and distinctive cooking classes.  She is an adjunct professor in Clinical Nutrition and Food Sciences at Montclair State University, and mentors nutrition students from around the country.

Tina completed her Masters of Science in Clinical Nutrition at New York University.  She is an American Council on Exercise certified personal trainer, and is certified in weight management.

How do you savor and enjoy your life?

Traveling, getting physical activity out of doors, and drinking good wine are my top three. We like spending time in Napa, Europe, and Manhattan.

Tina Marinaccio and Richard
Tina enjoying life with her boyfriend, Richard.
The adorable Harrison
Tina’s adorable friend, Harrison, wonders what’s for dinner.

What is your empowering belief that gets you back in motion again?  

Everyone gets stuck sometimes. Thinking about my purpose, and working on changing my perspective if I’m not feeling positive or hopeful get me back on track, as well as yoga, breathing exercises, and getting good sleep.

What did you have to let go of or accomplish to get you to where you are today?

I have to push myself to leap before looking sometimes. I want everything perfect before executing. I realize now that anything worth doing may mean jumping in, savoring the experience, while learning as you go, then redefining.

Why is your typical day like?

My better half brings me espresso in bed each morning, and we have our coffee together. There may or may not be our Blue Cream Persian, Harrison, wedged between us. I use quiet early mornings to set positive intentions for the day. After that, each day is different, and may include teaching a clinical and culinary course to dietetic students at Montclair State University, or a cooking class in my home or the integrative center I consult for, or one to one nutrition counseling. I also see a handful of personal training clients, including one I have had for 23 years. Some type of movement is always on the daily menu. It may be strength training, an outdoor run, or a humbling vinyasa flow yoga class. I love to cook, especially while enjoying a nice glass of chardonnay or bold red, and cook most nights of the week. It’s meditative, and helps me wind down after the day.

Tina Marinaccio
Tina Marinaccio

Why did you become a registered dietitian?

Growing up, I had weight struggles, and it took me a very long time to get sorted out. I’d starve myself to get into my skinny jeans, just to balloon back up. Along the journey of finding balance, I developed an interest in nutrition, and helping others to get healthy. Fast forward through my first career as a paralegal, and I started a macrobiotic and vegetarian catering business that included a meals to go service called Macro to Go, providing macrobiotic meals for people with chronic illness such as cancer. I knew I had to go back to school and get credentials in nutrition to best help the people I was serving, and found the Registered Dietitian pathway to be most comprehensive. Since then, I have worn many hats in this field, and find it rewarding to help people move towards optimal health with food. Food is medicine, after all.

What is your advice for someone who wants to get into this field?

Distinguish yourself from the competition, and know your worth.

What is on your Bucket List?

I’d like to hike to the peak of Mount Washington in New Hampshire.  It’s the highest peak in the Northeast.

Keep in touch with Tina and get more fabulous family recipes.
While you’re at her website, subscribe to her newsletter and get her Rush Hour Recipes.

Tina Marinaccio MS RD CPT
Integrative Culinary Registered Dietitian Nutritionist
Health Dynamics LLC
Corporate Wellness
Private and Group Cooking Instruction
Morristown, NJ
973-978-6022
www.tinamarinaccio.com

Tina and I can’t wait to hear what your favorite dishes were growing up.

Leave a Reply

Your email address will not be published. Required fields are marked *