Escarole And Bean Soup Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 quart: Water,
12 ounce: Great northern beans,
8 Cloves: garlic, minced
1/2 Head: cabbage, chopped
1 cup: Parsley, chopped
1 tsp: Fennel seed,
1/2 tsp: Crushed red pepper flakes,
10 Leaves: basil, chopped
1/2 cup: Olive oil,
1 tbsp: Olive oil,
2 medium: Potato, diced
1 tsp: Pepper,
2 Heads: escarole, chopped
Salt to taste,
Directions:
Bring the water to a boil in a large covered pot. Add the beans,
garlic, cabbage, parsley, fennel seeds, red pepper flakes, basil and
olive oil. Return to a boil, then lower the heat to medium and cook,
uncovered, for 1 1/2 hours, stirring every 5 to 10 minutes. Add the
potatoes, pepper, escarole and salt. Continue cooking over medium
low heat for 1 hour, stirring frequently, until the beans are soft
and the broth is creamy. Taste for seasoning.
Recipe By : Claires Corner Copia Cookbook
From: Meg Antczak Date: 06-17-95 (159) Fido:
Cooking
Source from luhu.jp
garlic, cabbage, parsley, fennel seeds, red pepper flakes, basil and
olive oil. Return to a boil, then lower the heat to medium and cook,
uncovered, for 1 1/2 hours, stirring every 5 to 10 minutes. Add the
potatoes, pepper, escarole and salt. Continue cooking over medium
low heat for 1 hour, stirring frequently, until the beans are soft
and the broth is creamy. Taste for seasoning.
Recipe By : Claires Corner Copia Cookbook
From: Meg Antczak Date: 06-17-95 (159) Fido:
Cooking
Source from luhu.jp