SOUP: Escarole and White Bean Soup
Source of Recipe
Cucina Rustica by Viana La Place and Evan Kleiman
* Exported from MasterCook *
Escarole and White Bean Soup
Recipe By : Viana La Place and Evan Kleiman
Serving Size : 6 Preparation Time :0:00
Categories : Italian, Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- peeled and chopped
1/4 cup extra-virgin olive oil
4 garlic cloves -- peeled and minced
3 celery stalks -- thinly sliced
handful Italian parsley -- chopped
10 fresh basil leaves -- cut into
-- julienne
8 Roma tomatoes (plum) -- peeled, seeded,
-- and roughly chopped
2 cans Italian cannellini beans (15 oz) -- undrained
or
4 cups cooked dried white beans
-- with their cooking liquid
5 cups water
1 head escarole -- tough outer
-- leaves removed -- roughly chopped
salt -- to taste
freshly ground black pepper -- to taste
Parmesan cheese -- grated for
-- table use
Saute the onion in the olive oil in a medium-sized soup pot until it is just wilted. Add the garlic and celery, and lightly saute until the garlic releases its aroma. Add the parsley, basil, and tomatoes, and cook over moderately high heat until the tomatoes become saucey. Add the beans with their liquid and the water, and bring to a boil. Add the escarole and salt and pepper to taste. Turn down the heat and simmer the soup until the escarole is tender. Serve, and pass Parmesan cheese.
Cuisine:
"Italian"
Source:
"Cucina Rustica"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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