Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cups  chicken or vegetarian stock
  8             ounces  butterscotch beans
  1         tablespoon  minced garlic
  1               head  escarole torn into small pieces -- (1 lb)
  3        tablespoons  olive oil
     1/2      teaspoon  white pepper
  2                     eggs beaten
                        lemon wedges
                        grated parmesan

Preparation:

Bring stock to a boil and add washed beans, bring back to a boil, cover and turn down to a simmer. Cook beans for 75 minutes or until tender. Add garlic, escarole, pepper and oil, cook stirring for 5 minutes. Stirring gently, slowly pour the beaten eggs into a stream to form thin strands. Serve hot with lemon wedges and grated parmesan at the table.

Nutritional Information:

374 Calories (kcal); 41g Total Fat; (95% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium