ESCAROLE AND SPINACH SOUP

Serves: 8-10

2 tbsp (30 mL) olive oil

■ 1 cup (250 mL) chopped onion

■ 1 large carrot, peeled and

■ chopped 3 garlic cloves, minced

■ Kosher salt and freshly ground

■ pepper to taste 4 cups (1 L) roughly chopped

■ escarole, rinsed and excess water shaken off 4 cups (1 L) less-sodium chicken

■ or vegetable broth 15-oz (426 mL) cans cannellini

■ beans, rinsed and drained (optional) 15-oz (426 mL) can diced

■ tomatoes 10 oz (284 g) baby spinach

■ leaves, roughly chopped Freshly grated Parmesan cheese

■ to serve (optional)

1. Heat the oil in a heavy, large pot or Dutch oven at mediumlow heat.

2. Add the onion, carrot and garlic, season with salt and pepper, and sauté until the onion is tender and golden brown, about 8 minutes.

3. Turn the heat to mediumhigh, add the escarole, and cook, stirring occasionally for 4 minutes, until the escarole is wilted.

4. Add the broth, beans (if using) and tomatoes, and bring to a simmer over high heat. Reduce the heat to medium-low. Simmer until the escarole is tender, about 20 minutes.

5. Add the spinach and stir until the spinach is wilted, about 2 minutes. Adjust the seasonings.

6. Ladle the soup into bowls, sprinkle with the Parmesan cheese if desired, and serve hot.