Escarole soup
8 servings
Ingredients
| Quantity | 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 | ||
Directions
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