Escarole and bean soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Water |
| 12 | ounces | Great northern beans |
| 8 | Cloves garlic -- minced | |
| ½ | Head cabbage -- chopped | |
| 1 | cup | Parsley -- chopped |
| 1 | teaspoon | Fennel seed |
| ½ | teaspoon | Crushed red pepper flakes |
| 10 | Leaves basil, chopped | |
| ½ | cup | Olive oil |
| 1 | tablespoon | Olive oil |
| 2 | mediums | Potato -- diced |
| 1 | teaspoon | Pepper |
| 2 | Heads escarole -- chopped | |
| Salt to taste | ||
Directions
Bring the water to a boil in a large covered pot. Add the beans, garlic, cabbage, parsley, fennel seeds, red pepper flakes, basil and olive oil. Return to a boil, then lower the heat to medium and cook, uncovered, for 1½ hours, stirring every 5 to 10 minutes. Add the potatoes, pepper, escarole and salt. Continue cooking over medium low heat for 1 hour, stirring frequently, until the beans are soft and the broth is creamy. Taste for seasoning.
Recipe By : Claire's Corner Copia Cookbook From: Meg Antczak Date: 06-17-95 (159) Fido: Cooking