Mamma Maria here, guest bloggin about… SOUP. ‘Tis the season after all. This past Sunday I was playing with my son and noticed he was getting a bit bored of the usual. I decided to teach him how to make one of my favorite winter soups – Escarole and White Bean. I figured he’ll have to learn sometime – the earlier the better. Niko Raphael is only 5 months but as his mother (of course) I feel he is advanced and able to handle this soup lesson – it’s straight forward, not to mention hearty and healthy.
I learned how to make this low-cal recipe from my father. He would cook it up for my sisters and I around this time of year. I hope you enjoy it as much as my family does. Mangia!
Escarole and White Bean Soup
6 teaspoons extra-virgin olive oil
4 garlic cloves, slice lengthwise
1 pound escarole, roughly chopped
5 cups low-sodium chicken broth
5 cups water
1 (15-ounce) can cannellini beans, drained and rinsed
1 piece parmesan
Salt and freshly ground black pepper (to taste)
Heat 6 tablespoons of olive oil in a large pot over a medium heat. Add the garlic and sauté – about 15 seconds. Add the escarole and sauté until wilted – about 4 minutes. Add a pinch of salt. Add the chicken broth, water and parmesan cheese. Note: cut off the hard/larger end of the cheese – put that piece in the soup. It’s for flavor, do not eat (see diagram). Cover and simmer the soup for about 15 min. Add Cannellini beans and simmer for another 15 min. Salt and pepper to taste, the soup is done in 30 minutes!