Escarole And Bean Soup
| Yield: | 8 servings |
| Categories: | Soups, Vegetarian, Vegan, Slow Cooker |
| 4 | qt | Water |
| 12 | oz | Great northern beans; picked over and soaked |
| 8 | Cloves garlic; minced | |
| 1/2 | Head cabbage; chopped | |
| 1 | c | Chopped parsley |
| 1 | ts | Fennel seeds |
| 1/2 | ts | Crushed red pepper flakes |
| 10 | Leaves fresh basil; chopped, or 1/2 teaspoon dried | |
| 1 | tb | Olive oil; * |
| 2 | md | Potatoes; diced |
| 1 | ts | Black pepper |
| 2 | Heads escarole; chopped | |
| Salt to taste |
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