Potato-escarole Soup RecipeTagged in Vegetarian
Saute onions and potatoes over medium heat, in olive oil until onions are translucent
(about 10 minutes). Add water/stock and simmer for about 35 minutes or until potatoes are
tender. Add escarole, salt and pepper and simmer for 10 more minutes. Serve with french
- 4 quarts water or veggie stock
- 1 large head of escarole
- cleaned and chopped coarsely
- 1 large yellow onion
- 4 to 5 large potatoes
- cut in cubes
- 2 tablespoons olive oil
- salt and pepper to taste
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