Organic Escarole And Vegetable Soup

• 3 cups organic chicken broth
• 2 cups water
• 2 chicken base spoon fulls of "Better than bullion", ., can use bullion cubes
• olive oil Trader Joe's red pepper
• 1/4 cup minced garlic
• 1/2 onion minced
• 1 escarole full head of
• 3 carrots large cut
• 3 celery large cut
• 1 can white cannellini beans rinsed and tossed
• 1/2 fresh lemon squeezed
• 1 pinch basil
• 1 pinch parsley
• 1 handful fresh rosemary
• salt
• pepper
• 3 elbow pasta handfulls of
• Parmesan cheese

1. pour about a quarter cup of red pepper olive oil in a pot with some minced garlic. Then, add the whole head of escarole until the whole head is wilted.
2. Then, add all of the liquids (Chicken broth and water) and bring to a boil
3. chop up all of the celery, carrots and onion all together. When the pot is brought to a boil add all of the vegetables (including the beans).
4. After, add the elbow pasta and the herbs. Keep in mind the only fresh herb is rosemary. The basil and parsley are dried. Stir, then squeeze half of a lemon into the pot.
5. let boil for 30 mins on low, serve with parmesan cheese or asiago on top of the bowl

chicken broth, water, chicken base, olive oil, garlic, onion, head of, carrots, celery, white cannellini beans, lemon squeezed, basil, parsley, rosemary, salt, pepper, pasta, parmesan cheese

Taken from www.yummly.com/recipe/Organic-Escarole-and-Vegetable-Soup-982133 (may not work)