Author Notes
I've always loved greens and beans and with a vegetable crisper filled with romaine, I thought I'd give it a try with lettuce. I really like the warm bitter bite of the romaine. —inpatskitchen
Ingredients
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2 tablespoons
extra virgin olive oil
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2
cloves garlic, minced
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2
Romaine lettuce hearts, chopped
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1 teaspoon
ground fennel seed
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1 teaspoon
salt
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1/2 teaspoon
black pepper
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3/4 cup
chicken broth
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1 1/2 cups
cooked white beans (Great Northern or Canellini) divided
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3 or 4
fresh basil leaves, thinly sliced
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Parmesan shavings for serving
Directions
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In a medium size sauce sauce pan, gently saute the garlic in the olive oil for a minute or two until fragrant. Add the chopped Romaine and give everything a stir.
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Add the salt, pepper, ground fennel and chicken broth and simmer everything for about 10 minutes.
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Mash 1/2 cup of the beans with the back of a fork and add them to the pot. Continue to simmer another 3 or 4 minutes.
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Add the remaining cup of beans, stir and heat until everything is nice and warm. Stir in the basil. Serve garnished with the parmesan shavings.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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