1 head of escarole (roughly chopped)
2 carrots (diced)
1 stalk of celery (diced)
2 leeks (diced and rinsed)
2 small onions (diced)
5 cloves garlic (minced)
1 can of stewed tomatoes
1/2 cup Red Quinoa
1 can black eyed peas (or white beans or chick peas)
10 cups water
Oregano
Salt
Oil
Parmesean (grated)
Pepper
Make the veggie Broth by combining carrots, onions, leeks, celery and a little salt and oil
Simmer until softened slightly
Add water and bring to a boil…let this boil for a while
Strain out veggies to just get the broth
Add Escarole, tomatoes, beans, quinoa, and seasoning (be sure to rinse all the dirt from the leaves!)
Bring to another boil and then turn the heat down to simmer
You know it’s done when the escarole is no longer crunchy in the least
Serve it up in a bowl and add some Parmesean!
