White Bean Soup With Escarole

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1		Onion - finely chopped
2		Carrots - finely chopped
1		Garlic clove - minced
4 cups	948ml	Chicken broth
2		White cannellini beans - (16 oz ea) - drained
4		Fresh sage leaves - cut chiffonade
8 oz	227g	Escarole or romaine lettuce - cut chiffonade
1/4 cup	36g / 1.3oz	Chopped Italian parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat olive oil in a 4-quart saucepan. Add onion and carrots, cover and simmer 5 minutes or until tender. If vegetables stick to saucepan, add some water, cover and continue to simmer.

Add the garlic and saute for a moment. Add 1 of the cans of beans and mash with a potato masher. Add the other can of beans along with the broth and bring to a simmer with the sage. Simmer 10 minutes or until as thick as you like it. If too thick, add more water; if too thin, boil down until some of the liquid has evaporated.

Stir the escarole or romaine lettuce into the pot, cover and simmer 5 minutes or until lettuce is tender. Uncover, add parsley and adjust seasoning. Serve with bread and salad for a complete meal.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6613 broadcast 07-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.