White Bean Soup Stew

White Bean Soup Stew
White Bean Soup Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/3

    cup olive oil

  • 2

    garlic cloves slivered

  • 2

    cups chicken broth - (to 4)

  • 2

    cans white cannelini beans - (15 oz ea) drained, rinsed

  • 1/2

    teaspoon dried marjoram

  • 1/2

    teaspoon dried oregano

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 5

    fresh sage leaves - (to 6) snipped

  • 1/2

    cup snipped flat-leaf parsley leaves - (packed)

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. This recipe yields 4 servings.

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