White Bean and Escarole Soup

Spring is here and going to the farmers market fresh greens are bountiful. Here's one of my favorite quick and easy soups to make that is ready in no time and just what you need before the weather heats up.

Shopping List:

1 bunch of escarole

1 can white beans

1 can roasted tomatoes

2 stocks of celery - diced

1 onion - diced

1 clove garlic - minced

32 oz of chicken stock

1/4 cup grated parm cheese

1. Chop the onion and mince the garlic. Add a little bit of EVOO to your dutch oven and cook the onions until lightly brown over medium heat. Add the garlic and celery. Cook for a couple of minutes until they soften.

2. Clean and chop the escarole. Add to the pot until slightly wilten and leaves shrink down.

3. Pour in a can of roasted tomatoes. Rinse a can of white beans and pour those in. Add the chicken stock, salt and pepper, and cook for 15-20 minutes over medium heat.

It's ready and that simple! When serving I like a little grated parmesan cheese sprinkled on top. Talk about quick, healthy and delicious.