Escarole and White Bean Soup

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 large onion, chopped
• 1/4 cup chopped garlic
• 1 cup halved cherry tomatoes
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 2 teaspoons Italian seasoning, or 1 tablespoon each chopped fresh basil and oregano
• 1/2 teaspoon freshly ground pepper
• 2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
• 2 15-ounce cans cannellini beans, rinsed
• 1 head escarole, chopped
• 1/2 cup freshly shredded hard Italian cheese, such as Parmesan, Romano or Asiago

Saute′ the onions and garlic in the olive oil, and add in the carrot, celery, tomatoes and fresh herbs after they start to brown. In a separate pan, heat the broth, add in the cannelloni beans, and the escarole. Once the sauteed items are lightly cooked, add them to the broth pan, add pepper, and bring to a boil. Turn down the heat, cover the pan and let simmer for an hour. Shred the cheese onto the top of each bowl as you’re serving. Serves 4-6. Enjoy!

Tags: chicken broth, escarole, soiup, vegetable broth, white bean soup, white beans
Posted in KTC-recipes