Escarole and White Bean Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a variation on a recipe from Lidia Bastianich. I added a few ingredients that my family loves and cut out a lot of fat. It was terrific when I made it for lunch the other day. If you cant find Aleppo pepper use crushed red pepper flakes. I love the fragrance that Aleppo pepper gives dishes though. If you used vegetable stock this would be a wonderful and filling vegetarian soup as well. Ingredients:
2 (15 ounce) cans cannellini beans |
1 medium head escarole, sliced finely (about 6 cups when cut finely) |
2 cups low sodium chicken broth |
1 (28 ounce) can peeled whole tomatoes |
2 teaspoons oregano |
3 tablespoons olive oil |
6 garlic cloves, peeled and smashed |
1 -2 teaspoon aleppo pepper |
salt and pepper |
Directions:
1. In a medium sized soup pot combine the beans and stock and bring to a boil on high heat. Reduce heat to medium and simmer for about 10 minutes.
2. Add tomatoes, oregano, escarole, and juice from the tomatoes. Break the tomatoes up a bit with your hands before you add them. Cover and simmer for 15 minutes.
3. In a skillet heat the olive oil. When it is hot add the garlic and cook for about 1 minute and then add your Aleppo pepper. Cook together for about 1 more minute. Try not to let it burn.
4. Add the oil with garlic and pepper to the soup, and let cook for 5 more minutes. Add salt and pepper if needed.
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