White Bean and Escarole Bruschetta

In transitioning to a plant based diet, and especially in trying to be healthy, I end up cooking most of my meals. I know that this is not easy for everyone, which is why I endeavor to provide as many easy and efficient meals as possible for my readers. I find that with some planning, and a lot of gallon size freezer bags, it’s possible to eat really good, and good for you, food every day. This is one of those tasty, effortless recipes that makes being vegan, and being healthy, so easy.

2 tablespoons olive oil
1 onion diced
2 carrots diced
2 cloves garlic minced
1 can vegetable stock
2 cans white beans drained and rinsed
Salt and pepper
1 large bunch escarole
1 loaf crusty bread

Heat olive oil in a pot. Add onion and carrots and sauté until tender, about 15 minutes. Add garlic and sauté one minute more. Add vegetable stock and beans and bring to a boil. Simmer until the liquid is reduced and thickened, about 15 to 20 minutes. Taste for salt and pepper. Add the escarole and stir until it’s wilted.

Meanwhile, slice bread and brush with olive oil. Broil the bread until it’s golden and toasted.

Scoop bean mixture into bowls and spoon onto bread slices. Enjoy!