Instructions: Heat olive oil in a large stockpot. Add the onion, garlic, parsnips, celery, fennel and leek and saute over medium heat until the onion is soft and translucent; about 10 minutes.

Add the beans, seasonings and broth.

Bring to a boil; reduce the heat, cover and simmer for 1 hour or until the beans are tender.

Add the escarole mixing well. Cover and simmer for 10 minutes more until the escarole is soft. Stir in the cheese and serve at once.

Description: "Wholesome and hearty, yet light and vegetarian in theme, this is almost like a white minestrone soup."

NOTES : Lu Tried: 01/15/00 - Very nice and light with good flavour. We didnt use the escarole and parmesan as we wanted to have the soup for lunches for a few day and this wouldnt reheat well with those included. Would be delicious with these additions, some bread and a salad for a light dinner.

In a recent search for a new soup recipe we came across and tried this one. Its delicious and comes in at on 20% CFF according to MC5 when I reduced the oil from 1/4 cup to 1 Tablespoon which is plenty.

The soup was delicious !

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