Post by gobucks on Mar 15, 2007 20:32:18 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***