Escarole Soup
Escarole Soup
Ingredients:
- 1 head escarole
- 1 med. onion, chopped
- 1-2 garlic cloves, minced
- 1-2 T. butter
- 1-2 qts. chicken or vegetable stock
- 1-2 t. basil to taste
- 2-3 c. cooked chick peas or navy beans (canned o.k.)
- Parmesan cheese
Instructions:
Saute the onion and garlic in butter for a few minutes. Put the rinsed escarole in a large pot with the stock. Heat to boiling. Reduce heat, cover, and simmer for 15- 20 minutes to cook the escarole. Add the sauteed onions and garlic, the basil, and the cooked beans to the pot. Let simmer for 5-10 minutes for flavors to blend. When ready to serve top with Parmesan cheese to taste.