Ingredients
- 1 carton Cento Organic Vegetable Stock
- 1 can Cento Italian Whole Peeled Plum Tomatoes (14 oz), hand crushed
- 1 can Cento Red Kidney Beans (15.5 oz)
- ¼ cup Carrots, diced
- ¼ cup Shallot, diced
- ¼ cup Celery, diced
- ½ cup Cento Red Yellow Roasted Peppers
- ½ cup Cento Peeled Lupini Beans, drained
- 1 Russet Potato, chopped
- 9 oz Escarole
- 8.5 oz Sweet Peas, optional
- ¼ tsp Cento Fine Sicilian Sea Salt
- Cento Imported Extra Virgin Olive Oil, for drizzling
- Parmigiano-Reggiano Cheese, grated
Directions
In a 4 qt stock pot, add vegetable stock, tomatoes, kidney beans, carrots, shallots, and celery. Cover, bring to a boil, then reduce heat and simmer for 15-20 minutes. Next, add the remaining ingredients, cover, and let simmer for an additional 15-20 minutes or until potatoes and escarole are tender. Pour into small bowls, drizzle with olive oil and sprinkle with parmesan cheese.
