| Measure | Ingredient |
|---|---|
| 4 quarts | Water |
| 12 ounces | Great northern beans |
| 8 | Cloves garlic -- minced |
| ½ | Head cabbage -- chopped |
| 1 cup | Parsley -- chopped |
| 1 teaspoon | Fennel seed |
| ½ teaspoon | Crushed red pepper flakes |
| 10 | Leaves basil, chopped |
| ½ cup | Olive oil |
| 1 tablespoon | Olive oil |
| 2 mediums | Potato -- diced |
| 1 teaspoon | Pepper |
| 2 | Heads escarole -- chopped |
| Salt to taste |
Bring the water to a boil in a large covered pot. Add the beans, garlic, cabbage, parsley, fennel seeds, red pepper flakes, basil and olive oil. Return to a boil, then lower the heat to medium and cook, uncovered, for 1 1/2 hours, stirring every 5 to 10 minutes. Add the potatoes, pepper, escarole and salt. Continue cooking over medium low heat for 1 hour, stirring frequently, until the beans are soft and the broth is creamy. Taste for seasoning. Recipe By : Claire's Corner Copia Cookbook From: Meg Antczak Date: 06-17-95 (159) Fido: Cooking
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