Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Heat olive oil in a 4 quart saucepan. Add onion and carrots, cover and simmer 5 minutes or until tender. If vegetables stick to saucepan, add some water, cover and continue to simmer.

Add the garlic and saute for a moment. Add 1 of the cans of beans and mash with a potato masher. Add the other can of beans along with the broth and bring to a simmer with the sage. Simmer 10 minutes or until as thick as you like it. If too thick, add more water; if too thin, boil down until some of the liquid has evaporated.

Stir the escarole or romaine lettuce into the pot, cover and simmer 5 minutes or until lettuce is tender. Uncover, add parsley and adjust seasoning. Serve with bread and salad for a complete meal.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Browse Reviews By Keyword