Escarole White Bean Soup

You will need:

• 6 cloves of garlic chopped
• 2 medium size onions chopped
• 2 carrots chopped
• 2 cups red potatoes cut into small cubes
• 1 can prepared cannellini beans, rinsed
• 1 head of escarole, chopped
• 2 qts of vegetable or chicken stock
• 1 10 ounce can of diced tomatoes and the juice
• Salt n pepper to taste
• 1/4 cup grated Romano cheese
• 2 tablespoons extra virgin olive oil 

Directions: 

1. In a large soup pot add the olive oil and once hot add the potatoes, carrots, onions, garlic and sauté for 5 minutes.
2. Now add the stock and the tomatoes with all the juice, salt and pepper to taste. Bring this to a boil, lower to a simmer cover and let cook for 15 minutes.
3. Add the beans and cook covered for 15 minutes. 
4. Add the chopped escarole and stir into the soup. Put the lid back on the pot and allow it to sit off the heat for 10 minutes so the escarole can cook.
5. Remove the lid and stir in the romano cheese and serve.

– Daniel Mancini

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