| 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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