Manest(Poor People'S Soup)

• 1 to 2 lb. escarole or endive lettuce
• 3 celery stalks
• 4 large carrots
• grated Parmesan cheese
• olive oil or vegetable oil
• 2 large cloves garlic, minced
• 2 (15 oz.) cans tomato sauce
• salt, pepper and oregano to taste
• 2 (15 oz.) cans cannellini (white kidney beans found in Progresso section; Great Northern beans may be substituted)

1. Wash lettuce in salt water and rinse.
2. Cut lettuce into 3-inch pieces.
3. Place in large pot; cover with water.
4. cut celery into 1-inch pieces and carrots into 1-inch pieces; add to endive.
5. Add salt to taste.
6. Cover and cook for 1 to 1 1/2 hours, until tender. Cover saucepan lightly with oil.
7. Fry garlic lightly.
8. Add tomato sauce.
9. Add salt, pepper and oregano to taste.
10. Simmer until it starts to thicken (10 to 15 minutes).
11. Add beans and simmer about 1/2 hour, until thickened.
12. Drain vegetables, saving vegetable water.
13. Add vegetables to bean sauce; slowly add water until thick, but soupy.
14. Serve with Parmesan cheese.

endive lettuce, celery stalks, carrots, parmesan cheese, olive oil, garlic, tomato sauce, salt, cannellini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=175769 (may not work)