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Ingredients
2 cans cannellini beans (rinsed)
2 medium onions chopped
8 garlic cloves crushed
4 cups chicken or veggie broth (substitute a cup or 2
with water if concerned about sodium or taste)
1 bunch or head of leafy lettuce like escarole chopped
extra virgin olive oil
1/4 -1/2 cup grated romano cheese
Instructions
1. In a large sauce pan saute the onions with 3 Tablespoons over medium
heat until translucent.
2. Add in crushed garlic and saute for 3 minutes.
3. Add cannellini beans and broth.
4. Cook until all beans are tender - mash down some of the beans to
add some creaminess to the soup.
5. Add greens and cook down for about 15 minutes.
6. Add in 1/4 cup dry white wine and half the cheese. Stir.
7. Cook another 10 minutes.
8. Serve in bowls and sprinkle remaining cheese on top.
TIP #1: If you do not want to use the lettuce, you can
omit it. However, the flavor of a bitter lettuce like escarole is perfect
for the soup.
TIP #2: Try to use low sodium broth. You can also do
a mix of 1/2 broth 1/2 water.
TIP #3: The wine rounds out the flavor of the soup. Make
sure it is a dry wine. I buy a cheap white wine and that works great.
Suggestions for Side Dishes
1. Simple Italian Green Salad
2. Garlic Bread
3. Bowl of Pasta (use pasta
bowls if you have any)
2a. Mashed or Baked Potatoes
2b. Garden Salad
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