Recipe : Escarole Bean Soup

I don't care if it's hot as heck outside, I'll eat this soup any time of year. It's so comforting while still being healthy with clean ingredients!

Escarole Bean Soup

INGREDIENTS:

• Generous glug of olive oil

• 1 medium onion diced

• 7-10 garlic cloves minced

• 3 celery stalks sliced

• 3 cups vegetable stock

• 4 cups cooked white beans and their juices

• 1 head of escarole rinsed and roughly chopped

• S&P to taste

• Dash of red pepper flakes (optional but encouraged)

METHOD:

• Heat up the olive oil over medium heat.

• Add in the diced onion and sauté until soft 5-7 minutes.

• Add minced garlic (7-10 garlic cloves) and diced celery (3 stalks) Sauté a few minutes more.

• Season with S&P and dash of red pepper flakes if using.

• Add 3 cups of vegetable stock and all to simmer and reduce until the vegetables are soft, roughly 15-20 minutes.

• Add in the canned white beans and their juices. Simmer on low for 10 more minutes.

• Add in the roughly chopped escarole and simmer until the greens have wilted.

• Ladel into a few soup bowls and drizzle a little olive oil.

• Serve with a toasted baguette, enjoy!