| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Soup |
2 |
Servings |
INGREDIENTS
| 1 |
|
Onion; finely chopped |
| 2 |
|
Carrots; finely chopped |
| 1 |
|
Clove garlic; minced |
| 4 |
c |
Broth |
| 2 |
cn |
(16-oz) white cannellini beans; drained |
| 4 |
|
Fresh sage leaves; cut into chiffonade |
| 8 |
oz |
Escarole or romaine lettuce; cut into chiffonade |
| 1/4 |
c |
Chopped Italian parsley |
|
|
Salt and pepper |
INSTRUCTIONS
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
Date: Sat, 20 Jul 1996 21:42:46 -0700 (PDT)
Source: COOKING MONDAY TO FRIDAY, SHOW #MF6613
Heat broth in a 4 quart saucepan. Add onion and carrots, cover and simmer 5
minutes or until tender. 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
fatfree digest V96 #201
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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