Serves 4-6

Ingredients

1 head of escarole

Several tablespoons of olive oil

1 Vidalia onion, chopped

1 large stalk of celery, chopped

4 cloves of sliced garlic

1 teaspoon of dried basil

1 quart of vegetable broth

1 can of Great Northern Beans

1 can of Chickpeas

½ cup or more of vegan Parmesan cheese

Salt and pepper to taste

Preparation

Chop and soak escarole in cold water for dirt to fall to the bottom of the pan.  Scoop out clean escarole.  Cook escarole in water about 30 minutes or more until tender.  You can refrigerate it overnight if making soup the next day, or proceed with the recipe.

Saute’ chopped onion and celery in several tablespoons of olive oil and saute’ until translucent.

Add 4 cloves of sliced garlic.  Then add dried basil, salt and pepper and 1 quart of vegetable broth.

Next  add beans that have been drained, but don’t rinse.  Heat the soup mixture.

Add vegan Parmesan cheese, and save extra cheese for a garnish when serving.

Add escarole to soup and serve, garnished with more vegan Parmesan.