• 6servings
  • 40minutes
  • 281calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) extra-virgin olive oil

  2. 1 large onion , chopped

  3. 1 cup(s) halved cherry tomatoes

  4. 1/2 cup(s) finely chopped celery

  5. 1/2 cup(s) finely chopped carrot

  6. 1/4 cup(s) chopped garlic

  7. 2 teaspoon(s) Italian seasoning , or 1 tablespoon each chopped fresh basil and orega

  8. 1/2 teaspoon(s) freshly ground pepper

  9. 2 can(s) (14 ounce) vegetable broth , or reduced-sodium chicken broth

  10. 2 can(s) (15 ounce) cannellini beans , rinsed

  11. 1 head(s) escarole , chopped

  12. 1/2 cup(s) freshly shredded hard Italian cheese , such as Parmesan, Romano or Asiago

Instructions Jump to Ingredients ↑

  1. 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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