White Bean Soup Stew

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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
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.


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