Priscilla Cuthbertson Cox of Crumpler responded to a request for an escarole and white bean soup with the following easy recipe.
Escarole, a variety of endive, is a green with broad, slightly curved and pale leaves. Escarole is often used in salads, but Italians have long been fond of escarole in white bean soup.
Cox said she got this recipe from her friend Alyce Nadeau. Though traditional Italian recipes use water to produce a vegetarian soup, this recipe calls for chicken stock. If substituting water, the soup might need a little more salt and pepper to taste.
The hunk of Parmesan cheese is the key ingredient, Cox said. As the soup cooks, the cheese flavor dissolves throughout the soup.
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- Recipe Swap would like a recipe for pasta with chicken and artichokes.
Escarole and White Bean Soup
¼ cup olive oil
2 cloves garlic, chopped
2 bunches escarole, washed and drained, chopped or shredded
Salt and pepper to taste
2 15-ounce cans cannellini beans, rinsed and drained
4 cups chicken stock
1 3-ounce hunk Parmesan cheese
1. Heat oil in a soup pot over medium heat. Add garlic and cook, stirring, for 1 minute. Add escarole and cook 2 minutes.
2. Add salt and pepper to taste. Add beans. Add chicken stock and Parmesan cheese, and simmer 5 minutes until heated through.
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