White Bean Soup Stew

Recipe Ingredients

1/3 cup	78ml	Olive oil
2		Garlic cloves - slivered
2 cups	474ml	Chicken broth - (to 4)
2		White cannelini beans - (15 oz ea) - drained, rinsed
1/2 teaspoon	2.5ml	Dried marjoram
1/2 teaspoon	2.5ml	Dried oregano
		Salt - to taste
		Freshly-ground black pepper - to taste
5		Fresh sage leaves - (to 6) - snipped
1/2 cup	20g / 0.7oz	Snipped flat-leaf parsley leaves - (packed

Recipe Instructions

Heat the oil in a saucepan or skillet. Add the garlic and half of the beans. Mash them into the oil and cook for a few minutes. Add the broth (less if you want a stew; more if you want soup), the other can of beans and dried herbs.

Cover and simmer for 20 minutes over very low heat; if melange gets too thick, add some water. Season to taste with salt and pepper and remove from heat. Stir in sage and parsley. Eat as a soup or on pasta, with bread or rice.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6691) - - from the TV FOOD NETWORK

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