Ingredients (use vegan versions):
- 4 quarts water or veggie stock
- 1 large head of escarole, cleaned and chopped coarsely
- 1 large yellow onion, chopped
- 4 to 5 large potatoes, cut in cubes
- 2 tablespoons olive oil
- salt and pepper to taste
Directions:
Saute onions and potatoes over medium heat, in olive oil until onions are translucent
(about 10 minutes). Add water/stock and simmer for about 35 minutes or until potatoes are
tender. Add escarole, salt and pepper and simmer for 10 more minutes. Serve with french
bread
Serves: 6-8
This entry was posted
on Friday, September 19th, 2008 at 12:00 pm and is filed under Soup.
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