Recipes

ESCAROLE SOUP

1/4 lb White beans 
5 c vegetable or chicken broth 
2 Tablespoons olive oil 
2 Tablespoons minced garlic 
1 onion, diced 
2 c chopped escarole 
Salt and pepper -- to taste 
croutons, optional

SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. (or use canned white beans if there isn't time to soak and cook...) Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve hot, with the addition of croutons if desired.