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
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.
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