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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 6 |
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Directions: In a large saucepan, warm oil over medium heat and sauté onion, carrots, celery, and garlic, stirring occasionally, for about 5 minutes or until tender.
Stir in beans and herb soup mix blended with water. Bring the mixture to a boil over high heat. Reduce heat to low and simmer uncovered for 20 minutes or until vegetables are tender.
Stir in escarole and tomato and cook 2 minutes, or until heated through. Serve in warmed soup bowls and top with crumbled feta cheese, if desired.
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