Fall is around the corner and now is the perfect time for your family to try out this healthy and delicious recipe chock full of inflammation fighting ingredients!
White Bean Escarole Soup
2 teaspoons olive oil
2 cups diced onions
2 teaspoons chopped garlic
2 teaspoons chopped fresh sage
2 cups vegetable stock
2 cups drained cannellini beans
1/2 cup sun-dried tomatoes
4 cups escarole, stacked, rolled and cut vertically into uniform strips
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In a large pot over medium heat, heat the oil. Add the onion, garlic and sage. Cook for 5 minutes or until onions are translucent. Add the vegetable stock, beans and tomatoes to the pot. Simmer for 20 to 30 minutes.
Transfer two-thirds of the soup to a blender or food processor and process until pureed. Stir puree back into the pot. Add the escarole, salt and pepper. Cook until escarole is wilted, about 2 minutes.
(Recipe Source: Mayo Clinic)