Yield: 4 servings
|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|
|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