Try a spoonful of tender escarole mixed with flavorful Italian vegetables.
3 Tablespoons Botticelli Extra Virgin Olive Oil
2 Small Carrots cut into a 1/4 inch dice – 1 Onion cut into a 1/4 inch dice
1 Celery Stalk cut into a 1/4 inch dice – 8 Cups Chicken Broth

1-19 oz Can Cannellini Beans, drained and rinsed
1 Cup Botticelli Canned Crushed Tomatoes – Salt and Black Pepper as desired
1 Head of Escarole, ends trimmed and cut into 1 inch strips
1/2 Pound Botticelli Elbow Pasta – Grated Parmigiano Reggiano Cheese
Put a large stock pot over a medium flame and heat the oil. Add the carrots, onions and celery to the pan and saute until softened, about 5-7 minutes.

Add the broth, beans and tomatoes to the pot and bring to a boil.
Add in the escarole and cook until tender, about 15-20 minutes.
Add the pasta into the pot and cook until al dente. Serve in warm bowls with crusty bread and a sprinkle of parmigiano reggiano cheese.

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