Escarole and Beans with Tortellini

They say Americans eat hardly any leafy green vegetables. Well, this leafy green SOUP is loaded with HEALTHY ITALIAN Escarole and fiber filled beans. It's a perfect quick and healthy dinner, ready in under 20 minutes.




You'll need:

1 head of escarole, chopped and triple washed
1 medium onion, chopped
3 tablespoons olive oil
2 16 oz cans cannellini beans
6 small cubes of chicken bouillon
9 cups warm water
1 pound frozen cheese tortellini
Grated cheese, Pecorino Romano or Parmigiano Reggiano

In a large pot, add oil and onions on a low flame.
Allow onions to cook, stirring occasionally until slightly golden. Approximately 7 minutes.
Add water and bouillons and raise to medium high flame.
Add escarole, mashing it down with a wooden spoon (my mothers weapon of choice).
Cover & bring to a boil, let boil about 7 minutes or till escarole takes on a dark green hue.
Add frozen tortellini and beans, turn up flame to high, cover & cook an additional 5 minutes.
Serve in a bowl with a teaspoon of grated cheese on top.

Serves 8

Note: if you want it less salty, add water. If you want it saltier, add an extra bouillon :)