Quote Originally Posted by michelelovesvegas View Post
I would like your take on escarole soup, as I had to pick all mine due to a deep freeze here this week! Don't need whole recipe, just the jest and I can make it work. I have done it with beans before and good. Just did some Utica greens with seared scallops, have a little left for tomorrow.
Michelle, I had just made cabbage soup not escarole but I can give you a recipe for Italian escarole soup which does not have beans in it, let me know if you want that one.

Although I often make escarole and beans, I just sauté garlic cloves in extra virgin olive oil, season to your liking with salt, pepper, I also add crushed red pepper flakes. Add your beans (I use cannellini beans, I buy organic canned and add the beans from the can with the juice), add your escarole and then add as much water as you want your consistency to be. I like mine more like a stew so I don't add too much water, if you want more like a soup, add more water.

FYI, I don't add salt when I cook but I told you to use it because most people do. I just make everyone add their own salt if they want to use it. You can always add but you can't take it away.


Sent from my iPhone using Tapatalk