White bean soup with escarole

 
                           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
 --------  ------------  --------------------------------
        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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