| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Bean-ss, Soup-ss | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Olive oil |
| 2 | Cloves slivered garlic | |
| 2 | c | Chicken broth, (up to 4) |
| 30 | oz | White cannelini beans, drained and rinsed |
| 1/2 | ts | Dried marjoram |
| 1/2 | ts | Dried oregano |
| 5 | Fresh sage leaves (5 or 6), snipped | |
| 1/2 | c | Packed flat leaf parsley leaves, snipped |
INSTRUCTIONS
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. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer <4paws@netrax.net> by TVFN Website on May 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6691 Posted to MC-Recipe Digest V1 #606 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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