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Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 40 min
Servings: 4
Recipe By: Robin Robertson
From: Some Like It Hot
Used with permission of Plume
Other Beans
Other Pasta
Escarole Soup
My mother learned to make this soup from my grandmother, who came from the Abruzzi region of Italy, and then passed the recipe on to me. The mellow cannellini beans provide the perfect balance to the flavorful broth and peppery greens.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, diced
1 clove garlic, minced
1/4 teaspoon red hot pepper flakes
1 head escarole, chopped
1/4 cup small dried pasta, such as pastina or orzo
2 cups cooked cannellini beans
2 bay leaves
1/2 teaspoon dried marjoram
2 tablespoons minced fresh parsley
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 medium onion, chopped
2 carrots, diced
1 clove garlic, minced
1/4 teaspoon red hot pepper flakes
1 head escarole, chopped
1/4 cup small dried pasta, such as pastina or orzo
2 cups cooked cannellini beans
2 bay leaves
1/2 teaspoon dried marjoram
2 tablespoons minced fresh parsley
1 teaspoon salt
1/8 teaspoon freshly ground pepper
Directions
Heat the oil in a large saucepan over medium heat. Add the onion, carrots, and garlic, and cook, covered, for 5 minutes or until softened.
Add the hot red pepper flakes and 6 cups water and bring to a boil. Add the escarole and simmer 10 minutes. Add the pasta and cook until tender, about 10 minutes. Add the beans, bay leaves, marjoram, parsley, salt, and pepper and cook until just heated through, about 5 minutes.
Remove the bay leaves before serving.
Add the hot red pepper flakes and 6 cups water and bring to a boil. Add the escarole and simmer 10 minutes. Add the pasta and cook until tender, about 10 minutes. Add the beans, bay leaves, marjoram, parsley, salt, and pepper and cook until just heated through, about 5 minutes.
Remove the bay leaves before serving.
