Escarole and White Bean Soup With Veggies |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe came in the food supplement of my local paper. I modified it to make it more delicious. It's vegan if you leave out the fresh parm. Ingredients:
1/3 cup extra virgin olive oil, divided |
1 tablespoon sliced garlic, divided (1-2 cloves) |
1/2 teaspoon crushed red pepper flakes (to taste) |
1 lb escarole, trimmed |
1 tomato, chopped |
1/2 cup carrot, finely chopped |
1/2 cup celery, finely chopped |
1 cup cooked white beans (canned are ok) |
3 cups vegetable stock |
salt and pepper, to taste |
freshly grated parmesan cheese (to garnish) (optional) |
Directions:
1. Put half the oil in a large pot and turn heat to medium. Add half the garlic and the the red pepper flakes. Stir occasionally until the garlic begins to color (About 2 min).
2. Add escarole and stir.
3. Add beans, stock, tomato, carrots, and celery.
4. Adjust heat to bring to a steady simmer; Cover and cook about 15 min, until escarole is tender.
5. Stir in the rest of the garlic and cook another minute.
6. Add salt and pepper to taste, drizzle with remaining olive oil, and serve topped with fresh parm (if using).
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