Escarole and Butterscotch Bean Minestra

Course : Beans
Serves: 1
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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 large eggs beaten
6 slices lemon wedges
1 Cup grated parmesan

Preparation / Directions:

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

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