White Bean and Escarole Soup

Sauté an onion in olive oil and sea salt until browned. Once soft, toss in chopped celery and cook until soft. Do the same for drained and rinsed white beans (one can). Then, wash and chop up escarole leaves, and add to the mix and cook down. After a few minutes, add 2 cups vegetable broth and 1 cup filtered water. Throw in more sea salt and any other spices you’d like (I used basil). Cook on medium heat for about 25-30 minutes with occasional stirring. That’s it! I got two servings out of this, so adjust accordingly!