Monday, January 20, 2014

Greens and beans soup

1 bag escarole
1 box low sodium chicken broth
Celery, half an onion, 2 carrots chopped
5 cloves garlic minced
2 cans cannelloni beans
Handful acini de pepe pasta

Dice onion, carrots, celery and garlic.

Sauté with a little olive oil.

Add chicken stock, salt and pepper. Simmer until veggies are soft.

Add beans (untrained) and escarole. Simmer until escarole is almost tender. Add pasta.

Serve with a little pecorino cheese.

Very good and figure friendly.