| 1 | Recipe by: cooking monday to friday show #mf6613 heat olive oil in a 4 quart saucepan. |
| 2 | Add onion and carrots, cover and simmer 5 minutes or until tender. |
| 3 | If vegetables stick to saucepan, add some water, cover and continue to simmer. |
| 4 | Add the garlic and saute for a moment. |
| 5 | Add 1 of the cans of beans and mash with a potato masher. |
| 6 | Add the other can of beans along with the broth and bring to a simmer with the sage. |
| 7 | Simmer 10 minutes or until as thick as you like it. |
| 8 | If too thick, add more water; if too thin, boil down until some of the liquid has evaporated. |
| 9 | Stir the escarole or romaine lettuce into the pot, cover and simmer 5 minutes or until lettuce is tender. |
| 10 | Uncover, add parsley and adjust seasoning. |
| 11 | Serve with bread and salad for a complete meal. |
| 12 | Yield: 2 servings |
