White Bean Soup and Escarole

White Bean Soup and Escarole 

1/4 c extra-virgin olive oil
1/2 c onion, chopped
1/2 c finely chopped celery
1/2 c finely chopped carrot
1/4 c chopped garlic
2 t Italian seasoning
couple grinds fresh pepper
2 1/2 c Chicken Stock (or 2 cans reduced-sodium chicken broth)
1 can chopped tomatoes, drained
2 cans navy beans, drained and rinsed
1 head escarole, cored and chopped

Heat oil over med heat. Add onion, celery, carrot, Italian seasoning, and pepper, and cook, stirring often, until vegetables begin to soften, ~5 min. Add garlic and cook another ~5 min. Add broth and tomatoes, and simmer gently, stirring occasionally, until vegetables are tender (~20-30 min – don’t want too much evaporation because it will thicken once the beans are added). Stir in beans and escarole and cook until escarole is just tender, ~5 min.


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