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Ingredients Jump to Instructions ↓

  1. 1 head escarole (1 pound), tough ribs discarded and leaves thinly sliced (8 cups)

  2. 2 tablespoons olive oil

  3. 1 medium onion , chopped

  4. 1 large garlic clove, chopped

  5. 1 large celery rib, cut diagonally into 2 carrot s, cut diagonally into 2 (13 1/2- to 14 1/2-ounce) cans chicken broth or vegetable broth

  6. 3 cups water

  7. 1 (16- to 19-ounce) can white bean s such as cannellini, rinsed and drained

  8. Accompaniment: grated parmesan

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