Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 3 russet potatoes, peeled and cut into 1" pieces
• 4 cups low sodium chicken stock
• 2 cups water
• Salt and pepper
• 1 large head escarole, washed and sliced into 1/2" ribbons

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Instructions

1. In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender.
2. Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan