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Tuscan White Bean and Escarole Soup
Book Information
The Professional Chef (8th Edition)
Page: 450
Ingredients
Bay Leaf
Carrot
Chicken Stock (page 351)
Croutons
Dried Navy Beans
Escarole
Garlic
Olive Oil
Onion
Pancetta
Parmesan
Parsley Stem
Peppercorns
Shallot
Thyme
Tomato (Can)
Tubettini Pasta
Tags
Soups