At the end of each month, The Cook & Kitchen Staff select some of the best recipes sent to Recipe-a-Day during the month, and post them to the entire membership. That always leaves us with a few spare recipes, and we need to get caught up with the ever-expanding recipe collection. The result? April has been declared Members' Month at Recipe-a-Day.

Thanks to Recipe-a-Day member Lilly for sending in today's hearty soup recipe. Lilly recommends that you try experimenting with the recipe a bit and substitute your favorite greens for the escarole.

Thank you to all Recipe-a-Day members who took the time to send in a recipe. We're about to get the majority of the recipes published this month!

In a large saucepan, warm oil over medium heat and sauté onion, carrots, celery, and garlic, stirring occasionally, for about 5 minutes or until tender.

Stir in beans and herb soup mix blended with water. Bring the mixture to a boil over high heat. Reduce heat to low and simmer uncovered for 20 minutes or until vegetables are tender.

Stir in escarole and tomato and cook 2 minutes, or until heated through. Serve in warmed soup bowls and top with crumbled feta cheese, if desired.