White Bean Soup With Escarole Recipe
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White Bean Soup With Escarole
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2 TB olive oil
1 onion, -- finely chopped
2 carrots, -- finely chopped
1 clove garlic, -- minced
4 c chicken broth
2 (16-oz)cn 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
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
Date: Mon, 30 Sep 1996 11:46:01
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At the start of a diet, people often concentrate upon supermarket and branded foods described as 'low fat'. To do this is often a mistake, insofar as a food product may well be moderate in fat, but nevertheless far too high in carbs & calories.
In deciding on a meal plan, it is essential to also make efforts to cut down your ingestion of fat, refined carbohydrates and salt.
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