Lunch: Escarole Soup

Escarole is a popular green in Italian cooking and is used in this recipe to create a light soup that can be served all year round.

Ingredients

1/4 lb. dried white beans
5 c. vegetable stock
2 tbsp. olive oil
2 tbsp. minced garlic
1 small white onion
2 c. chopped escarole
Salt and pepper to taste

Instructions

In a soup kettle or Dutch oven, combine the bean and stock. Bring to a boil, then reduce to a simmer, cover lightly, and cook for about 30 minutes, or until the beans are tender.
Meanwhile, heat the oil in a saucepan, and sauté the garlic and onion until the onions are translucent. Add the escarole, and continue to cook, stirring frequently, for about 10 minutes, or until the escarole is well wilted. Add to the beans, recover, and continue to cook for about 20 minutes.
Turn off the heat, and adjust the salt and pepper to taste. Serve immediately.

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