Recipe from First Magazine 11/3/08. This recipe can easily be made vegetarian by substituting the chicken bouillon for a veggie version and then could be vegan by eliminating the cheese!

Ingredients

4 serv.

water↗3 cups
cannellini beans↗1 can
(19 ounce), drained
chicken bouillon cubes↗2
vegetable juice↗1 cup
chopped onion1 cup
chopped carrot1 cup
chopped garlic2 tablespoons
italian seasoning↗1⁄2 teaspoon
chopped escarole4 cups
parmesan cheese↗1⁄2 cup

Step-by-step instructions

1
In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.
2
Add escarole and cool 3 minutes, or until wilted.
3
Stir in cheese and serve.
4
Garnish with fresh parsley and/or additional Parmesan cheese.

Source: food.com

Original recipe ↗

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