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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.
| Ingredients:
1 Tablespoon(s) Canola Oil
1 medium Onion, chopped
2 medium Carrots, sliced
2 Stalks Celery, sliced
1 Clove Garlic, minced
2 Can(s) (19 oz) Cannelloni Beans
1 Package(s) Dry Herb Soup Mix
2 Cup(s) Water
3 Cup(s) Spinach, coarsely chopped
1 medium Tomato, diced
1/4 Cup(s) Feta Cheese, crumbled |
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