WHITE BEAN AND VEGETABLE SOUP

SERVES 4

This is another of my mother's easy soup recipes. I believe it is based on a recipe she found in a Campbell's cookbook. As always, whe made quite a few changes.

INGREDIENTS

2 tablespoons olive oil

1-1/2 cups chopped onions

1 cup sliced celery

3-4 medium carrots, sliced

2 large garlic cloves, minced

2 cans (14.5 ounces each) low-salt chicken broth

1 can (14.5 ounces) whole tomatoes, slightly crushed, with juices

3 cups escarole, chopped

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried marjoram leaves

Salt and pepper to taste

3 cans (15 ounces each) great northern beans, rinsed and drained

2 cups frozen cut broccoli

2 or 3 extra garlic cloves, pressed through a garlic press (optional)

Heat a soup pot over medium-high heat. Add the olive oil and sauté the onions, carrots and celery about 3 minutes. Add the garlic and sauté another minute. Add the broth and tomatoes; bring to a boil. Add the escarole and seasonings. Cook, covered, about 15 minutes or until escarole is tender. Add the beans, broccoli and optional (but delicious) pressed garlic. Cook until tender and heated through, about 5 more minutes. Serve immediately. This is also very good reheated.

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