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Escarole and White Bean Soup

Escarole & White Bean Soup

Makes 6 servings, 1 1/2 cups each
TOTAL TIME: 40 minutes

1/4 cup extra-virgin olive oil
1 large onion, chopped
1 cup halved cherry tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/4 cup chopped garlic
2 teaspoons Italian seasoning or 1 tablespoon each chopped fresh basil and oregano
1/2 teaspoon freshly ground pepper
2 14-ounce cans vegetable broth or reduced-sodium chicken broth
2 15-ounce cans cannellini beans, rinsed
1 head escarole, chopped
1/2 cup freshly shredded hard Italian cheese, such as Parmesan, Romano or Asiago

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.

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