Escarole Soup


From Melissa Oglesby

Olive oil
Garlic, 6-8 cloves
Red pepper flakes
2 heads of escarole, sliced into 1-inch wide ribbons
2-3 Large tomatoes, roughly diced (canned are okay)
Vegetable Stock
Cannellini beans (1/2 bag of dried or 2 cans)

If using dried beans, simmer cannellini beans for an hour or so until almost tender.

Chop and saute garlic and red pepper flakes in olive oil. Add tomatoes. I used a mixture of canned, fresh and sun-dried tomatoes. Add escarole and stock and water to cover. I used homemade veggie stock, but pre-made would work fine. Season with salt and pepper and simmer for an hour or more, until the escarole has turned dark green and has lost its bitterness.

Add beans to simmering soup with as much of the cooking liquid as you like. If using dried  beans, add them sooner so they can continue to cook in the soup; if using canned, add them later so they don’t get too mushy.

Adjust seasoning. Finish with olive oil and parmesan cheese.


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