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Recipe by: marie-nicaise
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See below ingredients and instructions of the recipe
-JUDI M. PHELPS
1 c Chicken broth
1 lg Head escarole; well washed
-and coarsely cut
2 tb Olive oil
2 Garlic cloves; minced
15 oz Can cannelloni beans
4 Fresh basil leaves; cut up
In a large saucepan place chicken broth and escarole, bring to a boil
and simmer for an hour. Gently brown the garlic in the oil, then add
cannelloni beans with their liquid and heat thoroughly. Combine with
escarole and let simmer for 10 to 20 minutes. Stir carefully with
wooden spoon. This should have a soupy consistency (add a little
more broth, or water, if necessary). This is excellent with hot
pepper flakes, grated cheese, and hot Italian bread.
Shared and MM by Judi M. Phelps. jphelps#slip.net and jphelps#best.com
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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