Elyse Estra & mom, Lynn
Gluten Free, Vegan Optional
Ingredients
1 bunch of fresh escarole
1 small onion (diced)
1 tablespoon minced garlic
1-2 tablespoons olive oil
4 cups vegetable broth (32 oz. container) (gluten free optional)
1 can of cannellini beans (drained and rinsed)
1 cup of cooked elbow pasta (gluten free optional)
½ cup grated parmesan cheese (optional)
Salt and pepper to taste
Red pepper flakes to taste
Directions
Cut off the end of the escarole. Blanch escarole in boiling water for 2-3 minutes.
Drain, rinse with cold water, squeeze out excess water, and chop escarole into bite-size pieces. Set aside.
In a soup pot, sauté onion in olive oil until translucent and aromatic. Add minced garlic.
Add vegetable broth, escarole, cannellini beans, parmesan cheese, salt, pepper, and red pepper flakes. Simmer for 10-15 minutes.
Add cooked elbow pasta to soup and serve.
Enjoy!
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