MY MOM'S VEGAN ESCAROLE & BEAN SOUP

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MY MOM'S VEGAN ESCAROLE & BEAN SOUP image

Categories     Soup/Stew     Bean     Vegetable     Quick & Easy     Dinner     Vegan

Number Of Ingredients 11

1 head escarole, chopped coarsely
2 tablespoons garlic, chopped
1 tablespoon safflower oil (original recipe called for olive oil, that works too)
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (not more!)
1 cup diced red onion
1 cup diced celery
4 cups vegetable broth
One 15oz. can white beans with liquid
Salt and pepper (to taste)

Steps:

  • In a large pot, combine escarole, garlic, and oil, and saute over medium heat, stirring often, for 2-3 minutes until escarole starts to wilt. Add spices, onion, and celery, and saute for an additional 2 minutes. Stir in broth, beans, salt, and pepper, and bring to a boil. Cover and reduce heat to low, and simmer 8-10 minutes.

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