1 quart chicken broth1 medium onion, chopped2 cloves garlic, chopped1 can (16 ounces) cannellini beans, drained1 can (16 ounces) black beans, drained1 head escarole, leaves separated and and washed3 tablespoons olive oil½ teaspoon oregano1/8 teaspoon black pepper1 bay leaf Sauté onions and garlic in oil until onion is translucent. Add beans and chicken broth, and… Continue reading Black and White Soup