Kitchen Wisdom Gluten Free Escarole and Beans Soup is a dish I grew up eating. This simple soup of Escarole and Cannellini on Fridays, my mom used to always make it with ditalini pasta. As an adult, sometimes I add pasta, sometimes I don’t; the soup remains very brothy without the pasta. Cannellini are white kidney beans and a delicious vegetable protein ingredient in many countryside Southern Italian Recipes. I mash a half cup of the cannellini beans to thicken the soup.
1 large head of Escarole
1 can (12-16 ounces) Cannellini Beans
2 cloves Garlic
1 tablespoon Extra Virgin Olive Oil
32 ounces Chicken Broth (or vegetable broth or water)
(optional) Crushed Red Pepper
Salt & Pepper to taste
1 tablespoon Grated Cheese (ie. Locatelli, parmesan, etc.)
Drain and rinse cannellini beans; separate out ½ cup of cannellini beans and mash them. Finely chop garlic. Place all aside.
Bring water to boil in a large soup pot. Rinse & chop escarole into 1-2 inch pieces, salt the boiling water and add the vegetable. Cook 10 minutes to remove the bitters. Drain escarole and leave aside.
In a soup pot, sauté the garlic in olive oil, add the beans, completely turn the ingredients to thoroughly coat. Add the escarole to the pot, stir. Gently pour in the liquid, add the salt, pepper and optional hot pepper. Bring the soup to a rolling simmer, reduce heat, sprinkle in the grated cheese. Cook for 15 minutes.
To serve, sprinkle with grated cheese and freshly milled black pepper.
“Soup of Escarole & Beans” by Liz Conforti, Forget What You Know About Wheat(c)2015
Serve with other Kitchen Wisdom Gluten Free Entrees:
Baked Eggplant with Salami & Mozzarella
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