Recipe courtesy of Michele Urvater

White Bean Soup Stew

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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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