White Bean Soup With Escarole
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Heat olive oil in a 4 quart saucepan
2
Add onion and carrots, cover and simmer 5 minutes or until tender
3
If vegetables stick to saucepan, add some water, cover and continue to simmer
4
Add the garlic and saute for a moment
5
Add 1 of the cans of beans and mash with a potato masher
6
Add the other can of beans along with the broth and bring to a simmer with the sage
7
Simmer 10 minutes or until as thick as you like it
8
If too thick, add more water; if too thin, boil down until some of the liquid has evaporated
9
Stir the escarole or romaine lettuce into the pot, cover and simmer 5 minutes or until lettuce is tender
10
Uncover, add parsley and adjust seasoning
11
Serve with bread and salad for a complete meal