Thursday, September 24, 2020


3-4 Cloves of Garlic, crushed
1 TBSP fennel seed
Red Pepper Flake to taste
Salt to Taste
1 Can Fire Roasted Tomatoes
2 Cans White Beans (with liquid)
1 -2  Heads Escarole, washed and chopped (can sub baby kale or spinach)
1 Carton Veggie Broth/Stock

Heat dutch oven over medium-low heat. When heated, add EVOO and garlic cloves, cook garlic until golden brown, 3-5 minutes (be sure to keep moving them around so they don't burn). Add fennel seeds and red pepper flakes to oil and allow to bloom for a couple of minutes, stirring frequently. Add can of tomatoes, turn heat to medium and allow to cook down for about 5 minutes. Add cans of white beans and their liquid (do not drain), stir and allow to cook for another 5 minutes. Add carton of veggie stock, stir, bring to low boil and then reduce to simmer. When simmering, add greens and allow to wilt into soup. Turn off the heat, and allow to cool slightly. Salt to taste!

Great to eat the night of, even better the next day!