Escarola Fagioli (Bean-Escarole Soup)
A year-round soup using the italian cook's favorite bitter green, escarole. "Here is an example of the fundamentally well-balanced nature of italian cooking," Vinnie, from Carbone's points out.
Ingredients
- 1 lb dry white beans
- 1/2 cup olive oil
- 1 clove garlic
- 1 cup diced onions
- 1 tomato chopped
- 12 cups chicken stock
- 1 head escarole washed and chopped
- pinch salt and pepper
- grated ramano cheese
Method
- Soak the beans overnight.
- Heat the oil in a saucepan and brown the garlic; discard the garlic.
- Add the onions and sauté for 5 minutes. Add the tomato, chicken stock, and beans and simmer for 2.5 hours.
- Add the escarole and salt and pepper to taste. Cook for another 20 minutes.
- Top each bowl with grated cheese and serve!
Discuss
What do you think of Escarola Fagioli (Bean-Escarole Soup)?