Cannellini Bean Soup With Wilted Greens

Name: Cannellini Bean Soup With Wilted Greens
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 1 small carrot, diced small; 1 liters chicken stock; 2 bunches spicy greens: dandelion, mustard, arugula, turnip... (Waters only called for one bunch of greens, but I think this soup can handle two.); 355 milliliters dried Cannellini beans (or Great Northern Beans); 3 cloves garlic, chopped fine; 59 milliliters olive oil; 6 servings Parmesan cheese, shaved; 1 prosciutto; 12 dozen sage leaves; 3 teaspoons salt; 2 mediums tomatoes (we used cherry tomatoes instead); 1 medium yellow onion, diced small

Cannellini Bean Soup With Wilted Greens is a gluten free main course. One portion of this dish contains approximately 30g of protein, 21g of fat, and a total of 479 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for Autumn. Head to the store and pick up sage leaves, prosciutto, tomatoes, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.