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	* Exported from MasterCook * Escarole and Bean Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fine quality olive oil 1 garlic clove -- minced 4 cups cannellini beans -- cooked 1 cup Chicken broth -- or bean broth 2 bunches escarole -- cooked and chopped Salt and Pepper to taste Freshly grated Pecorino Romano Cheese Heat oil in a large saucepan over medium heat. Add garlic and sauté for 2 minutes. Stir in beans. Then add broth, escarole, salt and pepper. Lower heat and cook for about 5 minutes or until hot, adding additional broth if you prefer a thinner soup. Serve with a sprinkle of Pecorino Romano cheese, if desired. Contributed to the FareShare Gazette by Jennie; 20 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 344 Calories; 1g Fat (2.7% calories from fat); 24g Protein; 62g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 114mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable.

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