| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Ew, Text, Import | 1 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | Onion,; finely chopped | |
| 2 | Carrots,; finely chopped | |
| 1 | Clove garlic,; minced | |
| 4 | c | Chicken broth |
| 2 | (16-ounce) cans white cannellini beans,; drained | |
| 4 | Fresh sage leaves,; cut into chiffonade | |
| 8 | oz | Escarole or romaine lettuce,; cut into chiffonade lettuce,; cut into chiffonade lettuce,; cut into chiffonade |
| 1/4 | c | Chopped Italian parsley |
| Salt and pepper |
INSTRUCTIONS
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. 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. 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. Yield: 2 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6613 Posted to MC-Recipe Digest V1 #231 Date: Mon, 30 Sep 1996 11:46:01 -0400 From: Meg Antczak <meginny@frontiernet.net> Meg Antczak (Meg in NY) meginny@frontiernet.net
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