astray recipes: Escarole soup

Categories: Soup/stew
Yield: 8 servings

Measure	Ingredient
¼ pounds	White beans
5 cups	Chicken broth
2 tablespoons	Olive oil
2 tablespoons	Minced garlic
1 small	Onion; finely diced
2 cups	Chopped escarole
	Salt and pepper; to taste

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. 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 piping hot.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

escarole soup