White Bean Soup Stew (mf)
| 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 | t | Dried marjoram |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1812
Calories From Fat: 1344
Total Fat: 151.6g
Cholesterol: 543.6mg
Sodium: 4958.2mg
Potassium: 112.9mg
Carbohydrates: 13.2g
Fiber: <1g
Sugar: <1g
Protein: 105.2g