Escarole and Vegetable Soup

For a satisfying lunch, tote this to the office in an insulated vacuum container, along with a sandwich and fresh fruit.

Ingredients

2 tsp each olive or vegetable oil and margarine

1 cup each chopped onions, celery, carrots, zucchini, and red bell peppers

2 small garlic cloves, sliced

1 quart water

1 medium tomato, blanched, peeled, seeded, and chopped

1/4 cup tomato paste

2 packets instant vegetable broth and seasoning mix

4 cups thoroughly washed and drained escarole, torn into bite-size pieces *

Method

• In 4-quart saucepan combine oil and margarine and heat until margarine is melted; add onions, celery, carrots, zucchini, bell peppers, and garlic and cook over high heat, stirring occasionally, until tender-crisp, about 2 minutes.

• Add water, tomato, tomato past, and broth mix and stir to thoroughly combine; bring mixture to a boil.

• Reduce heat to low; stir in escarole and let simmer until escarole is wilted and flavors blend, about 10 minutes.

* Four cups fresh escarole will yield about 1 cup cooked

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