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Pasta Soup with Cannellini and Escarole

I try to make a batch of soup once a week. That way I have something quick to heat up when needed. I made this soup for a client that needs just such a thing.

  • 4 oz. Banza elbow macaroni
  • 3 c vegetable stock
  • 3 c water
  • 3/4 tsp JB’s All-Purpose Blend
  • 4 c escarole, chopped
  • 1 tsp garlic, mince
  • 15.5 oz cannellini beans, canned, rinsed, drained
  • 2 tsp fresh lemon juice

Add macaroni, vegetable stock, water, and JB’s All-Purpose Seasoning to a large dutch oven. Cook macaroni until almost done.

While the macaroni is cooking, wilt the escarole with the garlic in a large skillet over medium heat. This will only take a few minutes. Set aside.

Add the cannellini beans to the broth mixture and heat through. Add the escarole and cook until tender. Remove from heat and stir in lemon juice.

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Serve. Eat. Enjoy.