Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 3 russet potatoes, peeled and cut into 1" pieces
- 4 cups low sodium chicken stock
- 2 cups water
- Salt and pepper
- 1 large head escarole, washed and sliced into 1/2" ribbons
Directions
In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender.
Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan
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By butterflyksh_39...
Tallahassee, FL
on October 24, 2005
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Very easy to make and it taste very good. Filling and comforting.
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