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Good evening. I’m not handling the cold weather too well. I’m such a light weight when it comes to the frigid air and like to hibernate inside, drink tea and eat soup. This traditional Italian white bean and escarole soup is “souper” easy to make in just 15 minutes, low calorie, vegan and made with a few simple ingredients. Here’s how to make it..
1 tablespoon minced garlic.
1/4 cup chopped yellow onion
2 tablespoons olive oil
1/4 cup diced tomatoes
4 cups water with 2 veggie bouillon cubes or 4 cups veggie stock.
1 BPA free can of organic cannellini beans.
1 head of escarole roughly chopped.
Salt and pepper to taste
On the stove top heat olive oil in a medium pot until hot then add the onion. Cook stirring occasionally until the onions start to sweat then add the garlic and season with salt and pepper. Cook for another minute then add tomatoes until heated through. Add the water and veggie bouillon and bring to a boil. Stir in the escarole and reduce heat to simmer. Once the escarole is wilted add the cannellini beans. Continue to simmer for another 5 minutes, remove from heat and serve. Add salt and pepper to taste if desired or top with Parmesan cheese and serve with sourdough bread. This soup has always been warm and comforting and one of my favorites.