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Escarole And Bean Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegan Crockpot, Soups & ste, Vegan, Vegetarian 8 servings

INGREDIENTS

4 qt Water
12 oz Great northern beans; picked over and soaked
8 Cloves garlic; minced
1/2 Head cabbage; chopped
1 c Chopped parsley
1 ts Fennel seeds
1/2 ts Crushed red pepper flakes
10 Leaves fresh basil; chopped, or 1/2 teaspoon dried
1 tb Olive oil; *
2 md Potatoes; diced
1 ts Black pepper
2 Heads escarole; chopped
Salt to taste

INSTRUCTIONS

* original was 1/2 cup olive oil; Kris has made it successfully with only
1T and you don't notice that much!
Place the first 9 ingredients in crockpot. Cook on low until about 1 hours
(give or take) before you want to serve. Add the remaining ingredients, and
cook on high for last hour or until potatoes are soft.
Serves 8
From Bun3kin@aol.com
Per serving: 256 Calories; 3g Fat (9% calories from fat); 13g Protein; 48g
Carbohydrate; 0mg Cholesterol; 44mg Sodium Food Exchanges: 3 Starch/Bread;
1/2 Lean Meat; 1 Vegetable; 1/2 Fat
NOTES : Here is a recipe that my family loves! I would imagine you could
use any type  of greens, and just adjust the seasoning accordingly! It is
GREAT served  with home made bread. (But what soup isn't??) [Kris
Bun3kin@aol.com]
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Dec 6,
1999, converted by MM_Buster v2.0l.

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