Recipe: White Bean Soup with Escarole or Romaine Lettuce (serves 2)

WHITE BEAN SOUP WITH ESCAROLE

2 tbsp olive oil
1 onion, finely chopped
2 carrots, finely chopped
1 clove garlic, minced
2 cans (16 ounces each) white cannellini beans, drained
4 cups chicken broth
4 fresh sage leaves, cut into chiffonade
8 ounces escarole or romaine lettuce, cut into chiffonade
1/4 cup chopped fresh 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 one of the cans of beans and mash with a potato masher. Add the other can of beans along with the chicken broth and sage and bring to a simmer. 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.

SERVING SUGGESTION:
Serve with bread and salad for a complete meal.

Makes 2 servings
Source: Cooking Monday to Friday Show #MF6613