Monday, January 07, 2013

Escarole and Cannellini Soup

This is a great, simple and tasty soup with only a very few ingredients. Start by sautéing:
3 tablespoons olive oil
2 cloves of garlic, minced
half an onion, chopped
a pinch of red pepper flakes
1 lb escarole, chopped
and stir until the escarole is wilted.  Add:
15 oz cooked cannellini beans
1 quart water or stock (I used chicken stock)
and simmer for 15-20 minutes. Salt to taste, if you're using water.

Serve with a good helping of grated parmesan or Romano cheese and a drizzle of olive oil.

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