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.