Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
~0400

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