Mediterranean Vegetable Soup

Serves 8


1 tablespoon extra virgin olive oil

1 onion, diced

1 carrots, sliced

2 stalks celery, sliced

3 cloves garlic, minced

2 cups chicken stock

2 cups water

1 (14.5)-ounce can diced tomatoes

1 (14.5)-ounce can cannellini beans, drained

1 cup cooked small pasta

1 head escarole, torn

1 tablespoon basil, minced

1/4 teaspoon oregano

salt and freshly ground black pepper to taste

Method of Preparation:

1.Heat oil in a large saucepan over medium heat. Add onion, carrot, and celery. Saut for 10 minutes, or until tender.

2.Add garlic, broth, water, tomatoes, and cannellini beans. Bring to a boil, reduce to a simmer for 15 minutes.

3.Add pasta, escarole, basil, and oregano. Simmer for 5 minutes, adjust seasonings.