Who would have thought that in mid-August, the dog days of summer, we would be having cool days and chilly nights? So I usually wouldn’t be simmering a pot of soup on the stove this time of year….but today I am! This actually is a perfect use for my beautiful deep green bunch of escarole from the farmers market! Escarole, known as the cousin of curly endive, is in the family of dark leafy greens and provides Vitamins A, C and K along with calcium, iron, folate and fiber. And even better, one cup of escarole contains just 10 calories. I think I’ll have a cup of White Bean & Escarole Soup and take the chill off of summer today.
White Bean & Escarole Soup
1 Tbs. olive oil
1 onion, chopped, 1 cup
1 clove garlic, minced
1 tsp. dried basil
1/2 tsp. kosher salt
1/4 tsp. pepper
8 cups (8 ounces) chopped escarole
4 cups chicken broth*
1 can (15.5 oz.) cannellini beans, rinsed and drained
6 Tbs. prepared pesto, Kale Pesto OR Pesto Florentine
1. Heat oil in saucepot over medium-high heat.
2. Cook onion, garlic, basil, kosher salt and pepper until onion begins to soften, about 3 minutes.
3. Stir in escarole and cook until just wilted, stirring occasionally.
4. Add broth and beans. Bring to a boil. Reduce heat to medium and simmer until greens are tender and soup is heated through, about 15 minutes.
5. Top each serving with 1 Tablespoon pesto.
Makes 6 servings/6 cups.
*Perfect for Meatless Monday! Just use vegetable broth in place of the chicken broth!