- 4 bunches 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
- 12-15 stems of fresh parsley
- 9 large fresh basil leaves
- 2 sprigs of rosemary
- 3 sprigs of thyme
- salt and pepper
- 2 cans of Rao’s Imported Italian Tomatoes, chopped, reserve juice
- 2 – 19 ounce cans of cannellini beans, with liquid
- 1 – 32 ounce container of vegetable stock
- freshly grated Parmesan cheese
- 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 and reserved juice, 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.
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.