White Bean and Escarole Soup
Ingredients
- 1 head escarole or 1 lb. fresh spinach
- 1 can cannellini beans, rinsed and drained
- 2 cans vegetable (or chicken) broth or stock
- 3 cloves garlic, sliced
- 2 Tbs. light oil
- dash salt
- 6 grinds black pepper
- Parmesan cheese, croutons or toasted bread for serving
Directions
Slice off a bit of the bottom of the stems of the escarole. Rough chop or break by hand the remaining escarole and place in colander. Rinse well and shake dry.
In deep pot (with tight fitting lid), add oil and garlic. After about 2 minutes, add beans and broth. Using a potato masher, break up half of the beans (this will give you a thicker soup that still has texture). Raise heat a bit and add half of the escarole and put on lid. Steam down a bit and then add remaining escarole, tossing gently with tongs until well coated with oil.
After about 5 minutes, add pepper and keep turning with tongs to cook evenly. Adjust seasonings and when the escarole is tender, remove the pot from the heat.
Serve with a sprinkle of Parmesan and large croutons or toasted bread.
