Florida Escarole, Tomato and White Bean Soup

Ingredients (14)

• 1 large or 2 small heads Florida escarole, rinsed and chopped large
• 4 large Florida tomatoes, diced
• 2 cups Florida celery, rinsed and diced small
• 2 cups Florida carrots, peeled and diced small
• 2 cups onion, diced small
• 8 cups low sodium vegetable or chicken broth
• 1 can white beans, drained
• 2 tablespoons fresh garlic, minced
• 2 tablespoons fresh herbs (rosemary, thyme, oregano), chopped fine
• 1 tablespoon all-purpose seasoning blend (such as Everglades)
• 1 tablespoon olive oil
• 1 tablespoon Florida-made hot sauce (your favorite)
• Fresh grated parmesan cheese to taste
• Sea salt and fresh ground pepper to taste