Oh what a great recipe!
I make it all the time, it is perfect for lunches or light dinners.
I like
to serve it with good Italian bread and salad. It is good all
year in every season. Easy to prepare too! I hope you enjoy it
as much as we do!
Serves: 4
Ingredients
Italian Name
2 cans cannellini beans (rinsed)
Fagioli cannellini
2 medium onions chopped
cipolle
8 garlic cloves crushed
aglio
4 cups chicken or veggie broth
(substitute a cup or 2 with water if concerned about sodium
or taste)
brodo
1 bunch or head of leafy lettuce
like escarole chopped
lattuga
extra virgin olive oil
olio di oliva
1/4 -1/2 cup grated romano cheese
romano formaggio
Instructions
1.
In a large sauce pan
saute the onions with 3 Tablespoons olive oil 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. It doesn't make the soup bitter if that is what
you are thinking!
TIP #2:
Try to use low sodium broth. You can also do a mix of 1/2
broth 1/2 water. Taste test it during the process.
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.
This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2010. To obtain rights of use contact us by visiting our
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