White Bean Soup with Escarole

* Exported from MasterCook II *

White Bean Soup with Escarole

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6613
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
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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
1/4 cup chopped Italian parsley
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

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