White Bean Soup with Escarole (Michele Urvater) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
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