White bean soup stew (mf)

Yield: 4 Servings

Measure Ingredient
⅓ cup Olive oil
2 \N Cloves slivered garlic
2 cups Chicken broth, (up to 4)
30 ounces White cannelini beans, drained and rinsed
½ teaspoon Dried marjoram
½ teaspoon Dried oregano
5 \N Fresh sage leaves (5 or 6), snipped
½ cup Packed flat leaf parsley leaves, snipped

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.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

MC Busted by Gail Shermeyer <4paws@...> by TVFN Website on May 11, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6691 Posted to MC-Recipe Digest V1 #606 by 4paws@... (Shermeyer-Gail) on May 12, 1997

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