*  Exported from  MasterCook II  *

                          White Bean Soup with Escarole

Recipe By     :COOKING MONDAY TO FRIDAY SHOW #MF6613
Serving Size  :      Preparation Time :
Categories    :New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2  tablespoons   olive oil
       1                onion, -- finely chopped
       2                carrots, -- finely chopped
       1  clove         garlic, -- minced
       4  cups          chicken broth
       2  (16-ounce)    cans white cannellini beans, -- drained
       4                fresh sage leaves, -- cut into chiffonade
       8  ounces        escarole or romaine lettuce, -- cut into chiffonade
     1/4  cup           chopped Italian parsley
                        salt and pepper


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

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