Escarole Soup

• 1/4 lb. dried white beans
• 5 c. vegetable stock
• 2 tbsp. olive oil
• 2 tbsp. minced garlic
• 1 small white onion
• 2 c. chopped escarole
• Salt and pepper to taste

1. In a soup kettle or Dutch oven, combine the bean and stock.
2. Bring to a boil, then reduce to a simmer, cover lightly, and cook for about 30 minutes, or until the beans are tender.
3. Meanwhile, heat the oil in a saucepan, and saute the garlic and onion until the onions are translucent.
4. Add the escarole, and continue to cook, stirring frequently, for about 10 minutes, or until the escarole is well wilted.
5. Add to the beans, recover, and continue to cook for about 20 minutes.
6. Turn off the heat, and adjust the salt and pepper to taste.
7. Serve immediately.

white beans, vegetable stock, olive oil, garlic, white onion, escarole, salt

Taken from www.delish.com/recipefinder/escarole-soup-vegetarian-recipes (may not work)