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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
2 ribs celery, chopped |
3 russet potatoes, peeled and cut into 1 pieces |
4 cups low sodium chicken stock |
2 cups water |
salt and pepper |
1 large head escarole, washed and sliced into 1/2 ribbons |
Directions:
1. In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender.
2. Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan
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