| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
6 |
servings |
INGREDIENTS
| 1 |
tb |
Canola Oil |
| 1 |
md |
Onion; chopped |
| 2 |
md |
Carrots; sliced |
| 2 |
|
Stalks Celery; sliced |
| 1 |
|
Clove Garlic; minced |
| 2 |
cn |
(19 oz) Cannelloni or White Kidney Beans; rinsed and drained |
| 1 |
|
Envelope dry Herb Soup Mix |
| 2 |
c |
Water |
| 3 |
c |
Escarole or Spinach; coarsely chopped |
| 1 |
md |
Tomato; diced |
| 1/4 |
c |
Feta Cheese; crumbled, (optional) |
INSTRUCTIONS
At the end of each month, The Cook & Kitchen Staff select some of the best
recipes sent to Recipe-a-Day during the month, and post them to the entire
membership. That always leaves us with a few spare recipes, and we need to
get caught up with the ever-expanding recipe collection. The result? April
has been declared Members' Month at Recipe-a-Day.
Thanks to Recipe-a-Day member Lilly for sending in today's hearty soup
recipe. Lilly recommends that you try experimenting with the recipe a bit
and substitute your favorite greens for the escarole.
Thank you to all Recipe-a-Day members who took the time to send in a
recipe. We're about to get the majority of the recipes published this
month!
In a large saucepan, warm oil over medium heat and sauté onion, carrots,
celery, and garlic, stirring occasionally, for about 5 minutes or until
tender.
Stir in beans and herb soup mix blended with water. Bring the mixture to a
boil over high heat. Reduce heat to low and simmer uncovered for 20 minutes
or until vegetables are tender.
Stir in escarole and tomato and cook 2 minutes, or until heated through.
Serve in warmed soup bowls and top with crumbled feta cheese, if desired.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Apr 1, 1999, converted by MM_Buster v2.0l.
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