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.


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

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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