White Bean Soup with Escarole
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Olive oil |
| 1 | Onion,; finely chopped | |
| 2 | Carrots,; finely chopped | |
| 1 | Clove garlic,; minced | |
| 4 | c | Chicken broth |
| 2 | (16-ounce) cans white cannellini beans,; drained | |
| 4 | Fresh sage leaves,; cut into chiffonade | |
| 8 | oz | Escarole or romaine lettuce,; cut into chiffonade lettuce,; cut into chiffonade lettuce,; cut into chiffonade |
| 1/4 | c | Chopped Italian parsley |
| Salt and pepper |
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