| 11 | 60 | 168 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 5 |
| 1 tbsp | Olive Oil, Extra Virgin |
| 2 clove(s) | Garlic (medium; crushed) |
| 1 large | Yellow onion (chopped) |
| 1 leaf | Bay leaf |
| 1 medium stalk(s) | Celery (diced) |
| 1 medium | Carrots (diced) |
| 5 cup | Vegetable stock/broth, low sodium (gluten free. Can use water.) |
| 2 cup | White beans, canned (rinsed) |
| 227 gm | Escarole (fresh, chopped. Can sub spinach) |
| 1 tsp | Salt and pepper (to taste) |
| 1 tsp | Nutmeg, ground (freshly grated (optional)) |
In a 6-qt. pot, sauté the onions and garlic in olive oil over low heat. When onions are soft, add bay leaf, celery, carrot, salt, and pepper. Stir and sauté another 5 minutes. Add broth or water and cover. Simmer about 20 minutes. Add cooked beans and escarole or spinach. Cover and continue to simmer over very low heat another 15-20 minutes. Season to taste.
| Meat Alternative | 0.5 |
| Vegetables | 2.3 |
