Escarole And Bean Soup With Veggies

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/3 cup extra virgin olive oil, divided
• 1 tablespoon sliced garlic, divided (1-2 cloves)
• 1/2 teaspoon crushed red pepper flakes (to taste)
• 1 lb escarole, trimmed
• 1 tomato, chopped
• 1/2 cup carrot, finely chopped
• 1/2 cup celery, finely chopped
• 1 cup cooked beans (canned are ok)
• 3 cups vegetable stock
• salt and pepper, to taste
• freshly grated parmesan cheese (to garnish) (optional)

Recipe

• 1 put half the oil in a large pot and turn heat to medium. add half the garlic and the the red pepper flakes. stir occasionally until the garlic begins to color (about 2 min).
• 2 add escarole and stir.
• 3 add beans, stock, tomato, carrots, and celery.
• 4 adjust heat to bring to a steady simmer; cover and cook about 15 min, until escarole is tender.
• 5 stir in the rest of the garlic and cook another minute.
• 6 add salt and pepper to taste, drizzle with remaining olive oil, and serve topped with fresh parm (if using).