White bean soup with escarole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Onion, finely chopped | |
| 2 | Carrots, finely chopped | |
| 1 | Clove garlic, minced | |
| 4 | cups | Chicken broth |
| 2 | (16-ounce) cans white | |
| Cannellini beans, drained | ||
| 4 | Fresh sage leaves, cut into | |
| Chiffonade | ||
| 8 | ounces | Escarole or romaine lettuce, |
| Cut into chiffonade | ||
| ¼ | cup | Chopped Italian parsley |
| Salt and pepper | ||
Directions
Heat olive oil in a 4 quart saucepan. Add onion and carrots, cover and simmer 5 minutes or until tender. If vegetables stick to saucepan, add some water, cover and continue to simmer.
Add the garlic and saute for a moment. Add 1 of the cans of beans and mash with a potato masher. Add the other can of beans along with the broth and bring to a simmer with the sage. Simmer 10 minutes or until as thick as you like it. If too thick, add more water; if too thin, boil down until some of the liquid has evaporated.
Stir the escarole or romaine lettuce into the pot, cover and simmer 5 minutes or until lettuce is tender. Uncover, add parsley and adjust seasoning. Serve with bread and salad for a complete meal.
Yield: 2 servings
COOKING MONDAY TO FRIDAY SHOW #MF6613