White Bean Soup With Escarole
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White Bean Soup With Escarole
  Soups    Beans  
Last updated 6/12/2012 1:00:16 AM. Recipe ID 23362. Report a problem with this recipe.
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      Title: White bean soup with escarole
 Categories: 
      Yield: 4 Servings
 
      2 tb Olive oil
      1    Onion, finely chopped
      2    Carrots, finely chopped
      1    Clove garlic, minced
      4 c  Chicken broth
      2    (16-ounce) cans white
           Cannellini beans, drained
      4    Fresh sage leaves, cut into
           Chiffonade
      8 oz Escarole or romaine lettuce,
           Cut into chiffonade
    1/4 c  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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Recipe ID 23362 (Apr 03, 2005)

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