Escarole And White Bean Soup
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
68
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Cook escarole in a 6- to 8-quart pot of boiling salted water until tender, about 5 minutes, then transfer with slotted spoon to a large bowl of ice and cold water to stop cooking
2
Drain escarole in a colander, pressing gently to remove excess water
3
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, garlic, celery, and carrots, stirring occasionally, until golden, about 8 minutes
4
Add chicken broth and water and bring to a boil, then add escarole and beans and simmer, uncovered, until carrots and celery are tender, about 10 minutes
5
Season with salt and pepper
6
Cook escarole in a 6- to 8-quart pot of boiling salted water until tender, about 5 minutes, then transfer with slotted spoon to a large bowl of ice and cold water to stop cooking
7
Drain escarole in a colander, pressing gently to remove excess water
8
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, garlic, celery, and carrots, stirring occasionally, until golden, about 8 minutes
9
Add chicken broth and water and bring to a boil, then add escarole and beans and simmer, uncovered, until carrots and celery are tender, about 10 minutes
10
Season with salt and pepper