Escarole and Bean Soup

Here's a recipe for one of the easiest soups to make in the world: Escarole and Bean Soup. The biggest burden is cleaning the escarole. I recommend filling a large bowl with water. Remove the core from the escarole by cutting the head in half. Place the half flat on your board. Cut the core out by making a V with your knife. Ditch the core and the dodgy outer leaves. Place the separated escarole leaves in the water. Let rest for about five minutes. Drain in a colander. Repeat, and repeat again. Yes, three times should be the charm.

This soup can be frozen for later usage. It holds up just fine.

Escarole doesn't get all the glory that spinach and kale receive, but it is packed with vitamins and it works really well in soups. Plus, it totally reminds me of my amazing grandmother, so yeah, it's a winner in my book.

Escarole and Bean Soup
Makes 6-8 servings

1 medium head of escarole, cleaned and roughly chopped
1 19 ounce can Cento cannellini beans, drained and rinsed.
4 cloves of garlic, minced
1/4 tsp. red pepper flakes
1 inch piece of prima donna or parmigiano cheese
4 cups low-salt chicken broth
2 cups water
Salt and pepper to taste

In a large soup pot, heat up olive oil over medium heat. Add garlic and red pepper flakes. Cook for about three minutes.

Add escarole. Let escarole wilt for about five minutes.

Add the beans, broth, water, cheese. Season with salt and pepper. Bring to a boil. Simmer partially covered for 20-30 minutes. Serve with grated cheese. A drizzle of olive oil and some bread are also really nice with this.