FRESH FROM FLORIDA RECIPE: Whip Up a Florida Escarole, Tomato and White Bean Soup – Delicious!

■ 1 large or 2 small heads Florida escarole, rinsed and chopped large
■ 4 large Florida tomatoes, diced
■ 2 cups Florida celery, rinsed and diced small
■ 2 cups Florida carrots, peeled and diced small
■ 2 cups onion, diced small
■ 8 cups low sodium vegetable or chicken broth
■ 1 can white beans, drained
■ 2 tablespoons fresh garlic, minced
■ 2 tablespoons fresh herbs (rosemary, thyme, oregano), chopped fine
■ 1 tablespoon all-purpose seasoning blend (such as Everglades)
■ 1 tablespoon olive oil
■ 1 tablespoon Florida-made hot sauce (your favorite)
■ Freshly grated parmesan cheese to taste
■ Sea salt and fresh ground pepper to taste

PREPARATION

■ Preheat a large soup pot or Dutch oven over medium-high heat.
■ Add the olive oil to the preheated pot.
■ Carefully add the onions, celery, and carrots to the pot. Cook ingredients for 5 to 7 minutes while stirring occasionally. Add the garlic and fresh chopped herbs, and cook for another 2 minutes.
■ Add the broth and seasoning blend to the cooking ingredients in the pot. Bring ingredients to a light boil, and turn the heat down to a simmer.
■ Add the beans, diced tomatoes, and escarole. Cook ingredients for at least another 7 to 10 minutes until the escarole is tender.
■ Taste the soup and adjust the seasoning with sea salt, fresh ground pepper, and a dash or so of hot sauce.
■ Serve soup warm with freshly grated parmesan cheese and extra hot sauce for garnish.

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