WHITE BEAN SOUP WITH ESCAROLE
1 onion, finely chopped
2 carrots, finely chopped
1 clove garlic, minced
4 cups broth
2 cans (16 ounces each) 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 broth in a 4 quart saucepan. Add onion and carrots, cover and simmer 5 minutes or until tender.
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.
Servings: 2
Source: Cooking Monday to Friday |