My dad always cooks with escarole and I never thought to use it myself. I used to live in a bubble where I thought I could only eat the foods I saw on my Instagram feed. So glad I left that mindset behind because I’ve opened myself up to so many new ingredients and meals ever since!

What you’ll need:

• 1 onion
• Olive oil
• Sea salt
• 1 cup chopped celery
• 1 can drained and rinsed white beans
• 2 cups vegetable broth
• 1 cup filtered water
• 2 cups chopped escarole leaves

White Bean and Escarole Soup (makes 2 servings):

Sauté an onion in olive oil and sea salt until browned. Once soft toss in chopped celery and cook until soft. Do the same for drained and rinsed white beans. Wash and chop up escarole leaves, and add to the mix and cook down. After a few minutes add 2 cups vegetable broth and 1 cup filtered water. Throw in more sea salt and any other spices you’d like (I used basil). Cook on medium heat for about 25-30 with occasional stirring.