White Bean Soup Stew (Michele Urvater) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/3 cup olive oil |
2 cloves slivered garlic |
2 to 4 cups chicken broth |
2 cans (15 ounces each), drained and rinsed white cannelini beans |
1/2 teaspoon each dried marjoram and oregano |
5 or 6 fresh sage leaves, snipped |
1/2 cup (packed) flat leaf parsley leaves, snipped |
Directions:
1. Heat the oil in a saucepan or skillet. Add the garlic and half of the beans. Mash them into the oil and cook for a few minutes. Add the broth (less if you want a stew; more if you want soup), the other can of beans and dried herbs. Cover and simmer for 20 minutes over very low heat; if melange gets too thick, add some water. Season to taste with salt and pepper and remove from heat. Stir in sage and parsley. Eat as a soup or on pasta, with bread or rice.
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