2 Tbs Olive Oil
4 each Garlic Cloves, minced
2 each Spring Onions, the white portion, sliced
1 32 oz TaylOrganic Heirloom Tomatoes, Jar
4 cups Water (Or Stock)
1 each Bay Leaf
1 Tbs Basil, dried
1 small Green Pepper
2 small Sweet Potatoes, diced (about 1/2 lb.)
6 cups Escarole and Endive, chopped
Salt and Pepper to taste
In a stock pot, heat oil and add garlic. Cook for 1 minute. Add spring onions. Cook another minute. Then add jar of tomatoes and water. Using an immersion blender (or a regular blender), puree soup base until smooth. Add bay leaf and basil and let simmer. Meanwhile, saute pepper and sweet potatoes in another saute pan for about 2 minutes. Add to tomato soup base. Let simmer on a medium to medium-low heat until potatoes are tender. While that is simmering, rinse and chop escarole and endive. Just before serving soup, add chopped greens, and cook on medium heat until just wilted. Remove bay leaf. Chop remaining spring onions and use as a garnish, or grated Parmesan cheese. (Or, both!) ENJOY!
