*NOTE: Original recipe used 1/3 C olive oil **NOTE: Original recipe used escarole Heat oil in a large heavy pot over me heat. Add garlic and saute 1 min until fragrant. Stir in carrots, celery and onions; cook 3 - 4 min, until nearly tender. Add chicken and cook 3 min, stirring often, until opaque. Add broth and tomatoes, increase heat to high, cover and bring to a boil. Add pasta, reduce heat and simmer uncovered 10 min, stirring occasionally, until pasta is almost tender. Stir in romaine lettuce leaves and simmer uncovered 20 min until romaine is very tender. Add undrained beans, salt and pepper. Simmer 5 min longer until heated through. Ladle into bowls and sprinkle with Parmesan cheese, if desired. Makes 14 C, 8 servings Prep: 25 min Cook: 1 hr Recipe by: Catherine O. Edge and Harrison E. May This is absolutely wonderful!! A keeper. Entered into MasterCook and tested for you by Reggie & Jeff Dwork
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|Serving Size: 1 Serving (200g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 19 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 49.4mg||15 %|
|Sodium 52.6mg||2 %|
|Potassium 271.5mg||7 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 10.4g|
|Protein 14.2g||20 %|
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Calories per serving: 122
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