Title: White Bean Soup with Escarole
Categories: Ew, Text, Import
Yield: 1 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
-lettuce,; cut
-into chiffonade
-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

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6613

Posted to MC-Recipe Digest V1 #231

Date: Mon, 30 Sep 1996 11:46:01 -0400

From: Meg Antczak

Meg Antczak (Meg in NY) meginny@frontiernet.net