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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

10-Minute White Bean Soup with Toasted Cheese and Tomato

Recipe courtesy of Food Network Kitchen

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Black Bean Soup

Recipe courtesy of Dave Lieberman

Tuscan Bean Soup

Recipe courtesy of Food Network Kitchen

Navy Bean Soup

Recipe courtesy of Food Network Kitchen

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Instant Pot Black Bean Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword