White bean soup with escarole

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
1 \N Onion, finely chopped
2 \N Carrots, finely chopped
1 \N Clove garlic, minced
4 cups Chicken broth
2 \N (16-ounce) cans white
\N \N Cannellini beans, drained
4 \N Fresh sage leaves, cut into
\N \N Chiffonade
8 ounces Escarole or romaine lettuce,
\N \N Cut into chiffonade
¼ cup Chopped Italian parsley
\N \N Salt and pepper

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

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