put it in my mouth


WHITE BEAN AND ESCAROLE STEW
October 31, 2010, 6:22 pm
Filed under: Uncategorized

It is the end of October, which means it’s officially soup season. And after a bit of tinkering, I think I’ve nailed the proportions on this one. The below photograph is a little bit technicolor, but I promise it looks much more homey in real life.

2 small heads escarole
3 cans cannellini beans
2 onions
3 carrots
5+ cloves garlic
4 c. chicken broth
Olive oil

Saute the garlic, onions and carrots in a little bit of olive oil in a large pot. Wash and chop escarole, and then add to the pot. Once the escarole has wilted, add the broth and the beans. Bring to a boil, then reduce to a simmer and cook for 20 – 30 minutes, until the beans are tender. If you have a blender, blend about two cups of the soup and return to the pot. If you don’t have a blender, mash up the soup a bit with a potato masher. Salt and pepper to taste.

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