TUSCAN PINTO BEAN SOUP
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
Pulse 3 stalks celery, 2 carrots, and 1 onion, all quartered, in processor until chopped. Heat 1 tbs oil in a pot. Add vegetable mixture, cook until soft. Add 2 cloves garlic, pressed, cook 1 min. *Stir in 3 cups vegetable broth, 2 cans beans, and 1/2 pound escarole, chopped. Bring to a simmer, cook until escarole wilts. Stir in 1 cup grated Parmesan cheese into soup, divide among 4 bowls. Top with more Parmesan. SERVE with toasted bread slices & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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