Fueled: Vegan Escarole and Beans

With about three inches of snow on the ground and an estimated 20+ more to come I was in the mood for some comfort food.  I made this recipe a couple weeks ago, shared it in a challenge group and knew it would hit the spot.  I can tell you that this was the fastest "soup" I have ever put together that still had wonderful flavor.

Ingredients:

- 2 tbs olive oil
- 2 cloves garlic ( 2 more wouldn't have hurt)
- 1lb. escarole (exactly one head for me)
- Salt
- 4c low sodium vegetable broth
- 1- 15 oz. can cannelloni beans , rinsed and drained.
- Red pepper flakes

Preparation:

In a large pot, heat garlic in olive oil, about 15 sec. Add escarole and sauté for about two minutes. Add a pinch of salt. Add the broth and beans. Cover and simmer until beans are warmed through. Season with salt and red pepper flakes.

Serve with crusty bread or for a carb friendly meal eat alone.

You can also add 8 oz of sauteed cremini mushrooms for a non-tradition spin to add great flavor and texture. 

This recipe is modified from a recipe I saw on Everyday Italian by Giada De Laurentiis who.....is tied with Jennifer Nettles for my all time biggest girl crush.

The original calls for a Parmesan cheese rind and chicken broth.

For those of you in the path of this eastern winter storm...stay warm, safe and fueled :)