V8 Escarole and White Bean Soup

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!

• Ready In: 27 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.