Escarole & Bean Soup
Ugh. Perfect.
One of my favorite things in this life is to sit in my house cozied up to a brothy comfort food during a rainy day. I had escarole beans at one of my favorite Italian restaurants, Palizzi Social Club recently and was inspired to make some of my own. Never forget that the fresher the herbs here - the better it is.
This is a true Italian comfort food. Such a rist c dish wish a few ingredients that have just simmered together for a while. Just perfect.
I make mine closer to the stew family because I don't like a ton of broth, but you can add or subtract broth based on your own preference. Some people do like to add a small soup pasta like pastina or ditalini as well. Feel free to, but it just isn't for me.
Tips:
- This dish NEEDS to be eaten with a side of crusty bread. Don't skip it!
- Escarole can be a very dirty leafy green. Take your time washing it! Soak it first then re-wash it.
Serves: 4-6 People
Prep Time: 20 Minutes
Cook Time: 30 Minutes - Whenever You Want
Ingredients:
- 1 Head of Escarole, Cleaned & Rough Chopped into Bite-Sized Bites
- 1 Medium Yellow Onion, Diced
- 3 Garlic Cloves, Minced
- 1 1/2 32 oz Boxes of Chicken Broth (Suggest Unsalted or Low Sodium)
- 3 - 4 15 oz Cans Cannellini Beans
- 1 Rosemary Sprig, Finely Chopped
- 3 Springs Sage
- 1/2 Oregano Sprig, Finely Chopped
- 3 - 5 Celery Stalks
- 2 - 3 Bay Leaves
- 1 Parmigiano Rind
- 2-3 Tblspns of Extra Virgin Olive Oil
- 1/2 Tspn Salt
-1/2 Tspn Black Pepper
- 1 - 100 Pieces Crusty Bread (seriously it is however much you like)
OPTIONAL:
- Finely diced carrots can be added if you like them for some sweetness
- Topping this with freshly grated parm, parsley and red pepper chili flakes really adds a nice flavor to the dish
Instructions:
1. Add the EVOO, garlic, onion and salt to a sturdy soup pot and let cook on medium/medium-low heat for 3-5 minutes or until onions start to become translucent.
2. Add the broth, celery stalks, parm rind, herbs and escarole. Increase the heat to medium/medium high, cover the pot with the lid 3/4 of the way con and let simmer for approximately 20 minutes.
3. Add the beans to pot and let simmer another 5 minutes.
4. Technically the soup is done now, but I would really recommend let it sit on a low rolling simmer for at least another 30 minutes to let the flavors steep, but there are no rule. However, the longer you can let it sit, the better.
5. Remove the celery, parm rind, and bay leaves before serving.
6. Toast some bread (or even garlic bread), chop some parsley, and grate some fresh parm. Throw all of that right on top of a big bowl to enjoy with a glass of red.
Pairs well with a reality show binge watch and rain.
