BROWSE THE COLGIN COOKBOOK

White Bean and Escarole Soup

serves 6

1-[15oz] can cannellini beans,drained,rinsed
1/2 head escarole, sliced
4 1/2 cups chicken broth
1 cup chopped white onions
1/4 cup sliced carrots
2 tbs. olive oil
1/4 tsp.red pepper
1 tsp.marjoram
1 cup grated Romano cheese
1/8 tsp.Colgin Worcestershire sauce
salt and pepper to taste

Heat oil in large pot on low heat.Add onions and carrots; saute until tender. Add escarole and red pepper;simmer until escarole wilts,about 3-4 minutes.Add broth,beans,marjoram and Worcestershire
sauce.Simmer on low heat 10-15 minutes.Season with salt and pepper. Spoon into bowls and top with cheese.