Escarole Soup
30 Sep
Finally, a day without any drama. Life could be almost…………boring at this moment. Nahhhh. Just kidding. Since we returned to Las Vegas, everyone’s allergies are flaring up (including mine!), so on the menu tonight, we are having escarole soup. I’ve made this recipe before, it’s quick to prepare and the kids love it. The only changes I made to the recipe was to omit the pancetta, and cook the onions a bit longer. Otherwise, it’s good to go!
Escarole Soup – aka Minestra, adapted from Rachael Ray
4 to 6 cloves garlic, crushed
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
2 pounds escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)
2 (14-ounce) cans, cannellini beans, drained
1 quart prepared chicken stock or broth
A couple pinches ground nutmeg or fresh grated nutmeg
Coarse salt and black pepper
Shaved Parmigiano-Reggiano, for topping
Warm, crusty bread, for mopping
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
2 pounds escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)
2 (14-ounce) cans, cannellini beans, drained
1 quart prepared chicken stock or broth
A couple pinches ground nutmeg or fresh grated nutmeg
Coarse salt and black pepper
Shaved Parmigiano-Reggiano, for topping
Warm, crusty bread, for mopping
In a deep, large, heavy pot over moderate heat, saute onions in extra-virgin olive oil for 3 minutes. Add garlic and cook 1 or 2 minutes longer.Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.
Life is always better with good cheese, bread and red wine.
I am a big fan of the big dinner soup.