Recipe courtesy of Michele Urvater
White Bean Soup Stew
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 942
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 136
- Dietary Fiber
- 33
- Sugar
- 7
- Protein
- 55
- Cholesterol
- 5
- Sodium
- 296
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.