Wednesday, March 14, 2012

Escarole and Bean Soup


It is 70 degrees and sunny in NJ right now and I am dreaming about soup. Such is my life. I am actually eating a bowl of this while typing this, which is kind of weird too. There is never a wrong time for soup. Period.
Don't let the escarole scare you if you never tried it. I had never had it before this soup and some of the dark greens and I arent friends, but this is really yummy. Doesnt really have much flavor but adds nice texture and some chew. Kind of like a cross between spinach and romaine lettuce.

Escarole and Bean Soup
An Original Me Recipe

2 tablespoons of EVOO
2-15 ozs. cans of Cannelli Beans, drained and rinsed
5 garlic cloves minced (mine were smallish in size)
pinch of red pepper flakes--or more depending on your heat enjoyment
3-14.5 ozs. cans of Low sodium Chicken Broth
1-15 ozs. can of Petite Diced Tomatoes, with juices
1 small head of Escarole, chopped (I used 1/2 of a huge one, maybe 4 cups chopped)
1 tsp. salt
1/2 tsp. pepper
3 tbsp. of Parmesan Cheese and more for serving


*Add 1 tbsp. of EVOO to a large soup pot heated to medium heat.
*Saute the garlic, red pepper flakes and beans until softened about 3-4 minutes.
*Add the tomatoes and cook those down for another 5 minutes.
*Remove 1 cup of the bean/tomato mixture, add 1 tbsp of EVOO and blend until smooth.
NOTE: I put this in a large cup I have and hit it with the hand blender for 15 seconds, it is the easiest and cleanest way to do this, but you could easily use a blender or food processor.
*Return smooth mixture to the pot and add the chicken broth , stirring until nicely blended.
*Bring to a boil, and then let simmer on Medium for 10 minutes.
*Add chopped escarole to wilt and simmer on low for an additional 8-10 minutes.
*Add salt, pepper & cheese, stir and ENJOY!!!!!!

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