Web1 large bunch escarole 2 pounds red-skinned potatoes 1 medium onion (yellow or white) 3 tablespoons olive oil 3 cloves garlic 2 quarts vegetable stock 1 bay …
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WebIn a 4 quart saucepan, over medium high heat, cook olive oil, onion, carrot, celery and potato until lightly browned, about 5 minutes, stirring frequently. Add chicken broth, …
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Webchicken broth, chopped tomatoes, boneless pork chops, fresh spinach leaves and 2 more. Navy Bean Soup BLEgan. cracked black pepper, salt, minced garlic, yellow …
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WebStir in garlic and cook 1 more minute. Add crushed tomatoes, roasted red peppers (and residual juices in jar), and broth; bring mixture to a simmer. Gently simmer …
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