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Escarole and Cannellini Beans ('Scarole and beans")

Ingredients:

1 head of leafy escarole
1 yellow onion, diced
2 carrots, diced
1 stalk celery
3 garlic cloves
I 14-oz can cannellini beans (or use dried beans and soak overnight)
4 cups low sodium vegetable broth
1-2 cups water
Salt, white pepper, crushed red pepper flakes
(Optional: 3-4 hot pork sausage links, taken out of the casing, or ground hot sausage formed into tiny meatballs..so cute!)

To make:

Saute diced onion, carrot and celery for 3 minutes, until translucent and flavors marry (this mixture is called a sofrito, and is a great start to hearty soups and sauces such as lentil and minestrone). Add 3 garlic cloves, minced. Add rinsed and drained beans, stir mixture.

Meanwhile, blanch escarole in pot of boiling water for 1-2 minutes. Add to soup base. Add salt, pepper. Mix for 1 minute.

Add broth and water, and simmer on med-high for 30-40 minutes, longer if your taste buds prefer softer vegetables.

**If you're using the hot sausage, brown sausage first, then remove from pot and saute vegetables. Mix sausage into the mixture when you add spices.

Submitted by Maria Radus

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