HEARTY TUSCAN SOUP

HEARTY TUSCAN SOUP

2 teaspoons olive oil
1/2 cup chopped onion
2 (14-ounce) cans ready-to-serve chicken broth
1 (14-1/2-ounce) can Italian-style stewed tomatoes
1 (16.9-ounce) package frozen Mrs. T’s Potato Pierogies (any variety)
1 (15-ounce) can red kidney beans (15 to 19 ounces), rinsed and drained
1 pound escarole, coarsely chopped (about 8 cups)
OR
1 pound fresh spinach, coarsely chopped (about 8 cups)
1 teaspoon Italian seasoning

In a large saucepan over medium-high heat, heat oil. Add onion; cook and stir until tender, about 3 minutes. Add broth and tomatoes; bring to a boil. Add pierogies and return to a boil; boil for 4 minutes. Add beans, escarole and Italian seasoning; return to a boil. Reduce heat and simmer, covered, until escarole is barely tender, about 1 minute. Serve with grated Parmesan cheese and crushed red pepper, if desired.