White Bean Soup with Escarole
| Yield: | 2 Servings |
| Categories: | Soups |
| 1 | Onion; finely chopped | |
| 2 | Carrots; finely chopped | |
| 1 | Clove garlic; minced | |
| 4 | c | Broth |
| 2 | cn | (16-oz) 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 |
Advertisement