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.
Serve. Eat. Enjoy.