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Escarole and White Beans
Escarole and White Beans
This robust soup will warm you up on a cold and rainy day. Serve with a large green salad and something chocolate-y for dessert.
Author: Letty Flatt
Ingredients
  • 1 large bunch of escarole
  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic or more to taste , chopped
  • 2 (15-oz) can cannellini beans (white kidney beans), drained and rinsed
  • Or 3 cups white beans cooked from scratch
  • 1 cup grated Pecorino Romano or Parmesan cheese
  • 4 cups vegetable broth (see note)
  • Real Salt , to taste (see note)
  • Freshly ground black pepper , to taste
  • Crushed red pepper , to taste
Instructions
  1. Cut off the bottoms of the escarole, wash the leaves thoroughly, but do not dry. Roughly tear or chop them into pieces.
  2. In a large pot over medium heat, heat the olive oil. Add the garlic and sauté until fragrant and translucent, about 15 seconds. Do not let the garlic brown.
  3. Toss the wet escarole into the pot with the garlic (enjoy the sizzle), and sauté until wilted, about 2 minutes.
  4. Add a few pinches of salt, grind in some pepper, and give it a pinch or two of crushed red pepper.
  5. Stir in the beans, the cheese, and the broth.
  6. Taste the broth and adjust the seasonings.
  7. Let simmer until escarole is tender and beans are soft, about 20 minutes. If you wish, add more broth for a soupier consistency.
  8. Serve in individual bowls. Drizzle each serving with a splash of olive oil.
  9. Let guests add more grated cheese, if desired.
Recipe Notes