November 04, 2020
Have you gotten to know Escarole yet? It is a versatile and delightful chicory, wonderful raw in salads, sturdy enough to hold up in a soup, and delicious caramelized with onions in a tart or savory galette. Escarole and white bean soup is a classic Italian comfort food. Served with freshly grated parmesan and a hunk of garlic bread, we know it will ease your spirit on these dreary, chilly nights.
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This recipe is very easy. If you're a meat lover, feel free to add Italian sausage or chopped bacon when you are sautéing the onions. Our new Marrow Fat White Beans from Moondog's Farm are the perfect, tender, creamy bean to add to this delicious, comforting soup.Author:
1 cup dried white beans
1 lb chopped and cleaned escarole
1 large white onion, peeled and diced
3 stalks celery, cleaned and roughly chopped
7 cloves garlic, 3 cloves left whole, 4 cloves peeled and minced
2 tbs roughly chopped Rosemary leaves
1 large leek, cleaned and chopped into 4" chunks
3 bay leaves
1/2 lb bacon or Italian sausage, optional
4 Tbsp olive oil
1/4 lb parmesan cheese
Salt and Pepper to taste
1 tsp crushed red pepper flakes (optional)
Soak the dried beans over night in a generous amount of water.
In a large pot over medium high heat, sear the leek and 3 cloves of crushed garlic in 1 Tbsp olive oil until they turn golden. Add the beans and their soaking liquid and enough water to cover them by 2". Add the bay leaves and bring the water to a boil. Boil for 10 minutes and reduce to a simmer and cover. Cook until the beans are tender and buttery, 45 minutes to an hour and salt well.
In a separate soup pot, sauté the onions and celery and optional bacon or sausage. If you are using meat, the fat from the meat should be enough to sauté the vegetables in. If you are not using meat, use 3 tbsp of olive oil. Stir and cook until the onions become translucent. Add the remaining garlic rosemary and chili flakes if you like spicy food.
Once the garlic and rosemary are fragrant, add the beans and their cooking liquid. Stir well and taste. Adjust the salt and pepper to your liking. Add the chopped escarole and cook until it is tender, about 5 minutes.
Serve the soup with a large chunk of garlic bread, freshly grated parmesan cheese and freshly cracked pepper. Enjoy!
This soup will last well in the fridge for about a week and can be frozen to enjoy when you are tired of cooking and need something comforting and nourishing to eat!
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