V8 Escarole and White Bean Soup |
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Prep Time: 2 Minutes Cook Time: 25 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Recipe from First Magazine 11/3/08. This recipe can easily be made vegetarian by substituting the chicken bouillon for a veggie version and then could be vegan by eliminating the cheese! Ingredients:
3 cups water |
1 (19 ounce) can cannellini beans, drained |
2 chicken bouillon cubes |
1 cup vegetable juice |
1 cup chopped onion |
1 cup chopped carrot |
2 tablespoons chopped garlic |
1/2 teaspoon italian seasoning |
4 cups chopped escarole |
1/2 cup parmesan cheese |
Directions:
1. In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.
2. Add escarole and cool 3 minutes, or until wilted.
3. Stir in cheese and serve.
4. Garnish with fresh parsley and/or additional Parmesan cheese.
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