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      Mediterranean Vegetable Soup

      Serves 8

      Ingredients:

      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.

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