Escarole and bean soup

Yield: 8 servings

Measure Ingredient
4 quarts Water
12 ounces Great northern beans
8 \N Cloves garlic -- minced
½ \N Head cabbage -- chopped
1 cup Parsley -- chopped
1 teaspoon Fennel seed
½ teaspoon Crushed red pepper flakes
10 \N Leaves basil, chopped
½ cup Olive oil
1 tablespoon Olive oil
2 mediums Potato -- diced
1 teaspoon Pepper
2 \N Heads escarole -- chopped
\N \N 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 1½ 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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