Chicken and Bean Escarole Soup Recipe

Ingredients

• 2 heads of escarole boiled in salt water and drained, rinsed then chopped into small pieces
• 3 boneless chicken breasts cubed
• 1 cup sliced or finger carrots
• 4 stalks celery
• 1 - 28 ounce can diced tomatoes or if you have fresh I use 5 plum tomatoes chopped
• salt, pepper, to taste
• 3 whole cloves garlic peeled cut in half
• 2 teaspoons granulated garlic
• 4 tablespoons fresh or dried parsley
• 3 cans of white beans of choice drained and rinsed
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