|4 cloves||garlic, diced|
|1 large||onion, diced|
|2 tbsp||dried oregano|
|2 tbsp||dried basil|
|49 oz||chicken broth (6-7 teaspoon soup base to 6 cups water, will make about 49 oz)|
|48 oz||white northern beans|
|28 oz||diced tomatoes|
|1/2 head||chicory (endive)|
- Saute garlic and onion in oil.
- Put in a large pot and add herbs, chicken broth, beans and tomatoes. Simmer for at least 1/2 hour.
- Add cleaned chicory. Cook until wilted.
- Serve immediately.
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