Florida Escarole, Tomato and White Bean Soup

servings 6

calories 111

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Ingredients

1 large or 2 small heads Florida escarole, rinsed and chopped large

4 large Florida tomatoes, diced

2 cups Florida celery, rinsed and diced small

2 cups Florida carrots, peeled and diced small

2 cups onion, diced small

8 cups low sodium vegetable or chicken broth

1 can white beans, drained

2 tablespoons fresh garlic, minced

2 tablespoons fresh herbs (rosemary, thyme, oregano), chopped fine

1 tablespoon all-purpose seasoning (such as Everglades)

1 tablespoon olive oil

1 tablespoon Florida-made hot sauce (your favorite)

Fresh grated parmesan cheese to taste

Sea salt and fresh ground pepper to taste

Preparation

Preheat a large soup pot or Dutch oven over medium-high heat. Add the olive oil to the preheated pot. Carefully add the onions, celery, and carrots to the pot. Cook ingredients for 5 to 7 minutes while stirring occasionally. Add the garlic and fresh chopped herbs, and cook for another 2 minutes. Add the broth and seasoning blend to the cooking ingredients in the pot. Bring ingredients to a light boil, and turn the heat down to a simmer. Add the beans, diced tomatoes and escarole. Cook ingredients for at least another 7 to 10 minutes until the escarole is tender. Taste soup and adjust seasoning with sea salt, fresh ground pepper and a dash or so of hot sauce. Serve soup warm with fresh grated parmesan cheese and extra hot sauce for garnish.

Nutrition

Calories Per Serving111
Fat1g
Cholesterol1mg
Sodium940mg
Carbohydrates15g
Fiber4g
Protein7g

Florida Escarole, Tomato and White Bean Soup

Ingredients

Preparation

Nutrition

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