Happy Homemade Soup Day!

This week we made two soups we love to give you some ideas for Homemade Soup Day today!  We LOVE both, so give em’ a try!  Soup can be kept fresh or made in large batches so some can get frozen for later!

White Bean & Escarole Soup:

  •  1 1/2 Onions, chopped
  • 1 TB Extra Virgin Olive Oil, cold-pressed
  • 3 Garlic Cloves, minced
  • 32 oz. Low-Sodium, Organic Vegetable Stock
  • 1 tsp Himalayan Crystal Salt
  • 2, 15 oz. Cans Organic Cannellini Beans, drained & cleaned
  • 1 LB Fresh Escarole, cleaned and hand-torn

Cooking Instructions:

  1.  In a large stockpot, heat the olive oil over medium heat for 30 seconds.
  2. Toss the onions in and cook until lightly browned and tender- roughly 6-7 minutes.  Add in the garlic and stir for a minute.  Add in the beans and stir for 1-2 minutes.
  3. Add in the vegetable stock and bring to a boil- reduce the heat and simmer for 25-30 minutes.  Remove from the heat and  let cool.
  4. Once cool, lightly blend the mixture in a blender (keep it chunky)- then place it back in the stockpot.  Stir in the escarole and heat until lightly wilted.   Serve fresh with some salt and pepper. 
RecipesAshley Pettit