Tuscan Escarole and Bean Soup - alive magazine
This delicious dinner in a bowl is a snap. It pleases all palates and satisfies every age. And ultimately delivers the comfort of healthy ingredients in a…
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Cooking tools:
- Pepper mill
- Grater
- Saucepan
- Wooden spoon
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Chef's knife
- Cutting board
- Stove
- Serving bowl
- Ladle
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 small cooking onion, peeled and diced
- 2 celery stalks, diced
- 1 large carrot, peeled and diced
- 2 garlic cloves, minced
- 3 cups (750 mL) low-sodium chicken stock
- 1 - 14 oz (398 g) can diced tomatoes, including juice
- 1/2 cup (125 ml) dry orzo pasta or Arborio rice
- 1 Tbsp (15 mL) each of finely chopped fresh basil and oregano
- 1 - 14 oz (398 g) can cannellini beans, drained and rinsed
- 1 head escarole, washed, rinsed, and coarsely chopped
- 6 Tbsp (90 mL) coarsely shredded low-sodium Parmesan cheese
- Salt
- freshly ground black pepper
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