Post by gobucks on May 16, 2007 11:11:27 GMT -5
Escarole & Bean Soup
Ingredients;
4 heads of escarole
1 carton chicken broth
1 cup water
2 cans great northern beans, rinsed and drained
3-4 garlic cloves, minced or chopped; more or less to taste
dash crushed red pepper flakes; more or less to taste
salt and pepper; to taste
Clean and chop escarole. Place chopped escarole in soup pot, add chicken broth and water, boil to wilt escarole. While escarole is wilting down, heat 1-2 tablespoons of olive oil in small saucepan, low to medium heat. Add minced/chopped garlic and red pepper flakes. Saute until garlic is light golden, being careful not to burn, infusing the olive oil with garlic. Once escarole is wilted, add olive oil/garlic/crushed red pepper to escarole. Add northern beans. Simmer for a couple of hours, or place in crock pot and slow cook for several hours. Add more broth or water if more liquid is desired.
*Do not worry about drying the escarole before adding it to the pot, the extra water will add to the soup*
Ingredients;
4 heads of escarole
1 carton chicken broth
1 cup water
2 cans great northern beans, rinsed and drained
3-4 garlic cloves, minced or chopped; more or less to taste
dash crushed red pepper flakes; more or less to taste
salt and pepper; to taste
Clean and chop escarole. Place chopped escarole in soup pot, add chicken broth and water, boil to wilt escarole. While escarole is wilting down, heat 1-2 tablespoons of olive oil in small saucepan, low to medium heat. Add minced/chopped garlic and red pepper flakes. Saute until garlic is light golden, being careful not to burn, infusing the olive oil with garlic. Once escarole is wilted, add olive oil/garlic/crushed red pepper to escarole. Add northern beans. Simmer for a couple of hours, or place in crock pot and slow cook for several hours. Add more broth or water if more liquid is desired.
*Do not worry about drying the escarole before adding it to the pot, the extra water will add to the soup*