Escarole Soup
Escarole Soup is an moderately easy dinner. Made with 1 head escarole, 1/2 tsp. salt and pepper, 1 c. red kidney beans, 1 c. white kidney beans and 1 c. chunky tomatoes, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Wash escarole leaves in cold water to get all dirt and sand off.
Soak for 1/2 hour, drain and cut up into small pieces.
Add to pot with 1 1/2 quarts water.
Add salt and pepper; let it come to a boil and cook until escarole is soft.
Meanwhile, boil 2 quarts water in a saucepan to cook macaroni.
When finished (about 10 to 12 minutes), drain and rinse in cold water.
Set aside. Reduce escarole to a simmer.
Add kidney beans (do not drain), tomatoes, mushrooms and chicken broth.
Bring back up to a boil, reduce to simmer and add macaroni.
Serve hot, sprinkled with Parmesan cheese.
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