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Title: Escarole And Bean Soup Categories: Crockpot, Soups & ste, Vegan, Vegetarian Yield: 8 servings 4 qt Water 12 oz Great northern beans; picked -over and soaked 8 Cloves garlic; minced 1/2 Head cabbage; chopped 1 c Chopped parsley 1 ts Fennel seeds 1/2 ts Crushed red pepper flakes 10 Leaves fresh basil; chopped, -or 1/2 teaspoon dried 1 tb Olive oil; * 2 md Potatoes; diced 1 ts Black pepper 2 Heads escarole; chopped Salt to taste * original was 1/2 cup olive oil; Kris has made it successfully with only 1T and you don't notice that much! Place the first 9 ingredients in crockpot. Cook on low until about 1 hours (give or take) before you want to serve. Add the remaining ingredients, and cook on high for last hour or until potatoes are soft. Serves 8 From Bun3kin@aol.com Per serving: 256 Calories; 3g Fat (9% calories from fat); 13g Protein; 48g Carbohydrate; 0mg Cholesterol; 44mg Sodium Food Exchanges: 3 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 1/2 Fat NOTES : Here is a recipe that my family loves! I would imagine you could use any type of greens, and just adjust the seasoning accordingly! It is GREAT served with home made bread. (But what soup isn't??) [Kris Bun3kin@aol.com] Posted to EAT-LF Digest by "Ellen C." 1999, converted by MM_Buster v2.0l. |