INGREDIENTS
1 large
onion
1
carrot
1
celery stalk
8 cups
water
1 cup
pacific vegetable broth
2 Tablespoons
tomato paste
1 tsp
garlic powder
1/2 tsp
onion powder
2 Tablespoons
onion flakes
1 tsp
basil
1/2 tsp
parsley
1/2 tsp
seasoning
1
bay leaf
1 pinch
cayenne pepper
2 tsp
sea salt
1/4 tsp
pepper
4 cups
potatoes
15 1/2 ozs
[ can ] cannellini beans
1 head
escarole
1 serving
optional: basil - chiffonade on top