From My Kitchen

Chicken Escarole Soup

• 8 c Organic, Free-Range Chicken Broth
• 8 c Water
• 1 bunch Celery
• 5 Carrots
• 1 Onion
• 5 Cloves Garlic
• 1/8 c Olive Oil
• 1 Bay Leaf
• Italian Herbs, Salt and Pepper to taste
• Large Head of Escarole
• 1/4 c of pastina's
• 1 can Kidney Beans, drained
• 1 can Cannelloni Beans
• 1 large potato, cubed

Saute onion, garlic, celery, carrot in olive oil until clear. Add broth, water, herbs, beans, and potato. Bring to a boil and simmer for at least an hour on low. Add cleaned, lightly chopped escarole toward the end along with the pastina's. Once the greens and pasta are softened, serve with Parmesan cheese and crackers.