INGREDIENTS

  • 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

PROCEDURE

  • 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.

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