Thursday, January 25, 2007

White bean and escarole soup

White bean and escarole soup is a favorite in my household. It is so easy to make and delicious on a really cold day.

Ingredients:

Big bunch of escarole or chicory endive
Large sweet yellow onion
Olive oil
Large can of small white beans
Parmesan cheese
Fresh ground pepper

Directions:
Wash the escarole or chicory endive. Cut it into 2 to 3 inch lengths by cutting off bottom of head and making several cross wise slices through the head. Set aside.

Dice a large sweet yellow onion and saute in a tablespoon of olive oil in a hot skillet until the onion is caramelized (slightly browned).

Pour in complete contents of canned white beans (including juices). Add a little water to make mix a little more soupy if desired. Mix well.

Add escarole or endive and cover skillet. Allow to cook a few minutes until the greens are wilted. Stir until greens are incorporated into the soup.

Add fresh ground pepper to taste. Add a little grated parmesan cheese after serving if desired.

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