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