4CupsLow Sodium Vegetable StockI used Better Than Boullion
215ozCans White Beans, drained and rinsedI used navy, but cannellini, or northern beans will work too!
1PoundEscarole, thoroughly washed and roughly choppedSee note!
Salt and Pepper to Taste
Instructions
In a large dutch oven or pot, heat olive oil over medium heat. Add onion, carrot and celery. Cook stirring occasionally until the onions are translucent. About 5-7 minutes.
Add garlic and crushed red pepper flakes to the pot and cook for 1 minute.
Add vegetable stock and stir.
Add drained and rinsed white beans. Bring soup to a boil, reduce heat to simmer and simmer for about 20 minutes or until the all the vegetables are soft.
Add escarole to the pot a couple handfuls at a time, stirring to push the greens down. It will look like SO much, but it will cook down.
Simmer for 5-7 minutes or until the escarole has wilted and cooked through.
Serve with a drizzle of olive oil and a big hunk of crusty bread.
Notes
One Pound of escarole is about ½ of a large head OR 8 cups or chopped escarole, lightly packed.If you are going to use kale in place of escarole, chop it smaller as it is more hearty than escarole.
Keyword escarole, italian recipes, soup, stew, white beans