Free Recipe White Bean Soup with Escarole 2
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for White Bean Soup with Escarole 2 Recipe
1 Onion; finely chopped
2 Carrots; finely chopped
1 Clove garlic; minced
4 c Broth
2 cn (16-oz) white cannellini
-beans; drained
4 Fresh sage leaves; cut into
-chiffonade
8 oz Escarole or romaine lettuce;
-cut into chiffonade
1/4 c Chopped Italian parsley
Salt and pepper
White Bean Soup with Escarole 2 Preparation
From: Tina D. Bell <tdbell@altair.csustan.edu> Date: Sat, 20 Jul 1996 21:42:46 -0700 (PDT) Source: COOKING MONDAY TO FRIDAY, SHOW #MF6613 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. Yield: 2 servings fatfree digest V96 #201 From the Fatfree Vegetarian recipe list.
Cooking Temperature:
Recipe Serves: 2
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