Rao's Tuscan Bean Soup
Soups, Vegetable
Ingredients
4 heads of escarole
1 large carrot grated
1 large onion diced
4 cloves of garlic peeled and lightly crushed
4 medium sized potatoes peeled and cubed
Rao’ s Extra Virgin Olive Oil enough to coat bottom of pot
Salt and pepper to taste
12-15 stems of fresh Parsley
9 large fresh Basil leaves
2 sprigs of Rosemary
3 sprigs of Thyme
2 cans of Rao’s Imported Italian Tomatoes chopped, reserve juice
2 19 oz. can of Cannellini Beans with liquid
1 32 oz. container of Vegetable Stock
Freshly grated Parmesan Cheese
Directions
Wash escarole well to remove sand, tear into bite-size pieces and leave in colander to drain. Grate carrot, dice onion, peel and crush garlic. Finely mince all herbs. Peel and cube potatoes.
Coat bottom of large stockpot with Rao’s Extra Virgin Olive Oil. Place on medium heat.
When oil is hot add carrots, onion, garlic and herbs, sauté until soft.
Add chopped tomatoes, salt and pepper and cook for 5 minutes.
Add cubed potatoes, stir until coated, cook for 5 minutes.
Add escarole, reserved juice from tomatoes and broth.
Cook approximately 30 minutes, add beans with their liquid and cook for an additional 30 minutes or until potatoes are soft.
Serve with freshly grated parmesan cheese and a loaf of crusty Italian bread.
Notes
Variations: Chicken stock or water can be substituted for vegetable stock. You can also add diced prosciutto, sausage or boneless chicken breast when sautéing vegetables.