May 24th, 2013
Richard’s White Bean and Escarole Soup
Here’s what we did for around 40, cut back to about the size of a meal for around 6:
2 cans of canellini or Great Northern beans, strained
1.5 32oz boxes of veggie broth
1-2 heads of Escarole, cleaned and chopped or shredded into pieces around 1″ wide
1/3 to 1/2 lb of peeled garlic cloves (we bought pre-peeled by the pound — a bulb or two should do)
2 tsp Dried oregano
1 tsp Red pepper flakes
Sea salt to taste
Extra Virgin Olive Oil
Preheat oven to 400. Lay the whole, peeled garlic cloves and douse liberally Olive Oil. Roast with for 20-30 minutes (until soft). We just placed the pan directly into the oven while it was still preheating, but we also have a convection oven.
While this is roasting, place the strained beans, veggie broth, oregano, and red pepper flakes into a pot. Cover and bring to a low simmer.
When garlic is done, mince with a food processor and add to pot along with shredded escarole. Cover again and continue to simmer for 10-15 minutes. Add sea salt (and pepper if needed) to taste.
Note: Everyone is tempted to add onions, scallion, shallots, and/or leeks to this. Try to resist this temptation. The roasted garlic and red pepper hold their own beautifully.
–Prepared by Richard at St. Lydia’s on Sunday, April 21, 2013
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