Remember in my last post how I told you I came home with organic escarole from the farmers market? Well, here is my escarole and bean soup recipe. I’ve been eating it for lunch everyday this week! Every time I make this soup, I’m reminded of my Nana. If she left me with one thing in this world, it was how to eat (and cook). As a kid, she would always tell people how she wanted to take me to France because I ate any and everything. I wasn’t a junk food baby like most, I wanted to eat home cooked meals. If you would’ve put a plate piled sky high with twinkies next to a bowl of pot roast with roasted veggies, I’d always choose the latter. As a little girl I loved helping her in the kitchen and I owe my appreciation for good food to her.
Recipe : Escarole + Bean Soup
2 cups Dried Cannelloni Beans (or canned)
3 Quarts Vegetable Broth (or chicken)
2 Heads of Escarole (chopped)
3 Tbsp Extra Virgin Olive Oil
1 Large Onion (diced)
10-12 Garlic Cloves (sliced)
1/2 Tsp Ground Black Pepper
1 Tsp Sea Salt
1/4 Tsp Red Pepper Flakes
Parmigiano Reggiano Rind
If you are using dried beans, soak 2 cups of dried beans in water overnight. Boil the beans the following day for 1 1/2 hours, drain and set aside. In a stock pot, heat oil and sauté onions and garlic until soft and lightly golden. Add broth and bring to a boil. Add in beans, parmesan rind and chopped escarole. Turn down to a simmer and cook for 30-45 minutes. Serve with grated parmesan and some crusty bread.