| 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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