put it in my mouth

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.


Leave a Comment so far
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: