Italian White Bean Soup With Escarole Combo |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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There's other soups like this on here that I've tried and ended up using parts of each of those recipes to make a combination that I like the best. I was attempting to make a copycat of my favorite soup from a great restaurant here in Utica, NY. I think I came really close to what I wanted and am posting it here so as not to lose it but if anyone tries it, I hope you like it as much as we do! Ingredients:
2 -3 tablespoons olive oil |
1 medium onion, chopped |
4 -5 garlic cloves, minced |
1 stalk celery, chopped fine |
2 (15 ounce) cans cannellini beans, drained |
6 cups chicken broth |
1 head escarole, washed 3 times and coarsley chopped |
1/3-1/2 cup parmesan cheese |
1/2 teaspoon pepper |
1 cup small shell pasta |
Directions:
1. Saute onion and celery in olive oil till soft. Add garlic and saute another 5 minutes. Add broth and pepper.
2. Bring to a boil and then simmer 5-10 minutes. Add beans and simmer 10 minutes.
3. Remove 2 large scoops (about 2 cups) of beans from the pot and set aside.
4. With a slotted spoon remove the rest of the solids from the broth and puree in food processor. Put the puree and the reserved beans back into the broth.
5. Put in the escarole and simmer 10-15 minutes. Add the cheese. Stir well.
6. Add the pasta and cook on low for 10-15 minutes.
7. Serve with salad and a great crusty garlic bread.
8. Note: you can use northern beans instead of cannelini and I like to use parmesan/romano cheese for a stronger flavor.
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