1 medium head escarole
2 - 3 cloves garlic
1 small onion
2 - 3 teaspoon extra virgin olive oil
2 stalks celery
8 medium potatoes
1 teaspoon dried oregano
2 teaspoon dried basil
3 teaspoon dried parsley
salt & pepper to taste
Clean and chop escarole into 1/4 inch strips. Set aside. Mince garlic; chop onion, dice carrot and celery. In large soup pot lightly heat oil, add garlic, onion, celery and carrot. Add small amount of water to steam tender for approximately 5 minutes. Add escarole with 3/4 cup spring water. Cover and steam for 20 minutes.
While escarole is cooking, peel and dice potatoes. Add to soup pot with enough spring water to make a nice soup. Cook until potatoes are tender approximately 20-25 minutes.
In food processor, process 1 - 2 cups of vegetables (process solid vegetables with very little broth), return to soup pot. Cook on low heat to thoroughly warm.
Serve with Italian vegan bread and herbed olive oil and a mixed green salad.