Escarole & White Bean Soup
Heat oil in a Dutch oven over medium heat. Add onion, tomatoes, celery, carrot, garlic, Italian seasoning and pepper and cook, stirring often, until the vegetables are beginning to soften and the onion is translucent, about 10 minutes. Add broth, bring to a simmer, and cook, stirring often, until the vegetables are tender. Stir in beans and escarole and cook, stirring often, until the escarole is just tender, about 5 minutes. Serve with a sprinkle of cheese.Advertisement
Make Ahead Tip: Refrigerate for up to 2 days.
2 starch, 1 vegetable, 1 lean meat, 2 fat (mono) |