iEat Green - 12.23.21 - Eva Greenthal

Bio:
Eva Greenthal is a Senior Science Policy Associate whose work at CSPI
focuses on food labeling, scientific integrity, biotechnology, and more. Prior
to joining CSPI, Eva led a pilot evaluation of the nation’s first hospital-based
food pantry and worked on research initiatives related to alcohol literacy and
healthy habits for young children. Before that, Eva served as a Program
Coordinator for Let’s Go! at Maine Medical Center and as an AmeriCorps
VISTA Member at HealthReach Community Health Centers in Waterville,
Maine. Eva holds a dual MS/MPH degree in Food Policy and Applied
Nutrition from Tufts University and a BA in Environmental Studies from
University of Michigan.

White Bean and Escarole Soup:

1 ½ cup dried cannellini beans, (soaked overnight and cooked,) or
3 cans cannellini beans
1 can diced tomatoes
1 onion, chopped
2 carrots, chopped
2 potato, cubed
2 celery
4 t. salt
2 t. pepper
6 cloves garlic
10 cups water
4 sprigs Rosemary
6 sprigs thyme
3 sprig oregano
1 bay leaf
2 heads escarole- chopped

Sauté onions and carrots in olive oil for 5 min. Add celery, garlic and potatoes, and
sauté for 5 more minutes. Add remaining ingredients and bring to a boil. Reduce
heat and simmer for 30 minutes until everything is soft soft. Adjust salt and pepper
to taste. Remove 2 cups of soup and puree in food processor, and back into pot, or
use immersion stick to partially puree some of the soup.
Serve with lemon wedge.