Oh, how I adore this soup, which I discovered at The Bakery in New Paltz, New York. A simple Italian classic, this soup has a number of variations, but I find there’s no need to dress up the basic formula. Escarole is a sturdy green that’s too tough for many salads, but it cooks quickly and, combined with cannellini beans, gives an almost buttery scent and flavor to the soup.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté, stirring frequently, until both are golden.
Step 2
Add the broth and beans, turn up the heat, and bring to a rapid simmer. Stir in the escarole and half of the parsley, lower the heat, cover, and simmer gently for 8 to 10 minutes, until the escarole is tender.
Step 3
Stir in additional water as needed. The soup should be dense, but not overly so. Return to a simmer. Stir in the remaining parsley, season with salt and pepper, and serve.
menu suggestions
Step 4
For a simple, light meal, serve with fresh bread and one of the Recipe Not Required mixed greens salads (page 192).
Step 5
For a heartier meal, serve with Zucchini and Polenta Marinara (page 200) and a platter of raw vegetables and olives.
Step 6
See the menu with Pasta Puttanesca (page 133).
nutrition information
Step 7
Calories: 183
Step 8
Total Fat: 5g
Step 9
Protein: 6.5g
Step 10
Carbohydrates: 26g
Step 11
Fiber: 7g
Step 12
Sodium: 460mg
