Escarole Soup
Created by Denise Martin, A Taste Back in Time• Course: Appetizers & Soups • Season(s): Fall, Winter
Ingredients
- 1 quart chicken stock
- 3 tablespoons olive oil
- 3 1/2 garlic cloves, minced
- 2 medium onions, chopped
- 2 16 ounce packages of dry cannellini beans, soaked and boiled
- 3 carrots, sliced
- 4 1/2 celery stalks, chopped
- 2 heads of escarole, rinsed and chopped
- 1 1/2 pounds small tubular pasta
- 1 medium potato, peeled and cubed
- Salt and pepper to taste
- Red pepper flakes (optional)
- Parmesan cheese
- parsely
Instructions
In a large stockpot, heat oil, saute garlic, celery, onions, carrots, salt and pepper until onions are translucent and softened. Add stock, escarole, potato, half the beans with liquid. Cover pot and simmer for an hour. Add remaining beans, drained, stir and bring to a boil. Add uncooked pasta and cook for another 12 minutes; if pasta is not done, cook a few minutes more with the lid on. Serve hot with Parmesan and/or parsley.