Prep 2 mins
Cook 25 mins
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!
- 3 cups water
- 1 (19 ounce) can cannellini beans, drained
- 2 chicken bouillon cubes
- 1 cup vegetable juice
- 1 cup chopped onion
- 1 cup chopped carrot
- 2 tablespoons chopped garlic
- 1⁄2 teaspoon italian seasoning
- 4 cups chopped escarole
- 1⁄2 cup parmesan cheese
- In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.
- Add escarole and cool 3 minutes, or until wilted.
- Stir in cheese and serve.
- Garnish with fresh parsley and/or additional Parmesan cheese.
Taste like Campbell s soup spiffed up with some Progresso vegetable soup, it's good and you can feed a lot with it. I think a beef bone base or broth might improve this. I threw in a bag of frozen mixed veggies. I'm not a soup person but I'd eat this as a lunch with some bread or with a grilled cheese.
This is SO good! I was afraid my husband would be sick of soup when I made this because I had made soup three or four times already last week (trying to get over a cold), but he LOVED it! The V8 gives it a complex flavor that's really nice. I made it vegan by using Sharon123's Mock Chicken Seasoning instead of chicken bouillon and nutritional yeast instead of parmesan. Also, I used Belgian endives instead of escarole because all of my local stores were out of escarole. It worked out quite well, and with all those great antioxidants it was the perfect thing to help me finally overcome my cold. I will definitely make this again. Reviewed for Veg*an Swap, March 2010