My Mom'S Vegan Escarole & Bean Soup

• 1 head escarole, chopped coarsely
• 2 tablespoons garlic, chopped
• 1 tablespoon safflower oil (original recipe called for olive oil, that works too)
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (not more!)
• 1 cup diced red onion
• 1 cup diced celery
• 4 cups vegetable broth
• One 15oz. can white beans with liquid
• Salt and pepper (to taste)

1. In a large pot, combine escarole, garlic, and oil, and saute over medium heat, stirring often, for 2-3 minutes until escarole starts to wilt.
2. Add spices, onion, and celery, and saute for an additional 2 minutes.
3. Stir in broth, beans, salt, and pepper, and bring to a boil.
4. Cover and reduce heat to low, and simmer 8-10 minutes.

head, garlic, safflower oil, basil, oregano, red pepper, red onion, celery, vegetable broth, white beans, salt

Taken from www.epicurious.com/recipes/member/views/my-moms-vegan-escarole-bean-soup-50071057 (may not work)