White Bean and Herb Soup
--1/2 cup olive oil
--1 large onion, finely chopped
--3 carrots, shredded
--1 clove minced garlic (or about 2 tablespoons from the minced jarred garlic you can get at the supermarket)
--approx. 4 cans vegetable broth
--5 cans white cannellini beans, drain and rinsed
--7-10 fresh sage leaves
--1 medium-sized head of escarole lettuce (I've been told you could use romaine for this, but escarole seems to work better, since the leaves tend to be more firm and bitter than most greens.)
--1 cup fresh Italian parsley, chopped
--a tablespoon or two of ground coriander
--salt and pepper to taste
Heat the olive oil in a saucepan, and to it add the onions and carrots; cover and let cook several minutes. Add garlic and saute for about two minutes, until the garlic is beginning to brown. Add about 2 cans worth of the cannellini beans, and mash them with a potato masher (they don't need to be entirely crushed--larger pieces are good, just as long as they are overall thick and pulpy). Add the rest of the beans, the veg. broth, and the sage. Bring to a boil and let simmer for a while (about 15-25 min, usually), until the broth and bean-pulp do not separate when the heat is reduced, and the soup is thick and milky (soy milky ^_-) in texture.
Wash the escarole, and cut the leaves in a chiffonade (stacked together, rolled, and cut in strips), and add. The escarole pieces should be fairly big, about the size you would cut them for a salad. Let this cook a minute or two, and add the chopped parsely, and the coriander. Salt and pepper liberally to taste. I'm not sure of the servings; when I make it it easily serves six.