Yesterday while at Publix (Colony) I noticed some beautiful escarole, so I bought it. Looked on line for a quick soup and found Giada De Laurentiis' recipe for Escarole and Bean Soup:
2 tablespoons olive oil
2 garlic cloves, chopped
1 lb. escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin oiive oil
Serving suggestion: crusty bread
Heat 2 tablespoons olive oil in a heavy large pot over medium heat. Add garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
Note: I didn't add any salt and it tasted salty enough to us. As I didn't have a piece of Parmesan cheese, I put in grated Parmesan during the cooking process. This was a mistake, as it stuck to the pan and ladle and was a bear to clean, according to the dishwasher. Also, skipped the extra olive oil at the end. At any rate, it was deliciosa! and so easy.
Today I added some Italian sausage to the leftover soup and it was great.
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