White Bean Soup Stew

Name: White Bean Soup Stew
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 2 cloves slivered garlic; 2 to 4 cups chicken broth; 2 cans (15 ounces each), drained and rinsed white cannelini beans; 1/2 teaspoon each dried marjoram and oregano; 5 or 6 fresh sage leaves, snipped; 1/2 cup (packed) flat leaf parsley leaves, snipped

Getting reviews...

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Ingredients

Deselect All

1/3 cup olive oil

2 cloves slivered garlic

2 to 4 cups chicken broth

2 cans (15 ounces each), drained and rinsed white cannelini beans

1/2 teaspoon each dried marjoram and oregano

5 or 6 fresh sage leaves, snipped

1/2 cup (packed) flat leaf parsley leaves, snipped

Directions

Heat the oil in a saucepan or skillet. Add the garlic and half of the beans. Mash them into the oil and cook for a few minutes. Add the broth (less if you want a stew; more if you want soup), the other can of beans and dried herbs. Cover and simmer for 20 minutes over very low heat; if melange gets too thick, add some water. Season to taste with salt and pepper and remove from heat. Stir in sage and parsley. Eat as a soup or on pasta, with bread or rice.