Beans and Greens Soup

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A question to all you food bloggers out there: do you ever make a recipe, love it, want to share it, but then don’t know what to write about it? You sit down to put the post together and find you don’t have an entertaining story to tell about it? And all you can think to say about it is something along the lines of it’s-so-good-you-should-try-it-soon? And you don’t want to have the post be all in that vain, because then your readers will be thinking, “thanks Captain Obvious, I doubt you would have blogged it if it wasn’t great. Don’t you have anything else to say?”

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Because that’s the spot in which I stand with this soup. It’s one of my favorite simple soups, it is really good, I do think you should make it soon, but I can’t for the life of me find anything witty or charming to say about it. I could blather on about how delicious it is, but that would get old; or I could prattle on about how I never even tried escarole until a few years ago but now I absolutely love it, but that’s just sad.

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So I’ll just leave you with the recipe and this uninspired post. Please know that the recipe is not so dull, even if this post rather was. It’s simple, classic Italian peasant food that is comforting and warm and will kind of make you feel like you live in a simpler time (if such a thing ever even existed) and if nothing else, it may transport you to some old-world, rustic Italian village for half an hour.

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Source: Giada’s Family Dinners by Giada de Laurentiis

Ingredients:
2 tbs olive oil
2 garlic cloves, minced
1 lb. escarole, chopped
4 cups chicken stock
1 (15 oz.) can cannellini beans, drained and rinsed
1 ounce chunk of Parmesan cheese
Kosher salt and fresh cracked black pepper
Shredded Parmesan, for serving
Olive oil, for drizzling
Crusty bread, for serving

Directions:
Heat the 2 tbs olive oil in a large, heavy soup pot over medium heat. Add the garlic and saute until fragrant, about 30 to 60 seconds. Add the escarole and saute until wilted, about 5 minutes. Add the chicken stock, beans, and Parmesan chunk. Simmer until the beans are heated through, about 5 minutes. Season with salt and pepper to taste.
Ladle the soup into bowls. Garnish with up to 1 tbs shredded Parmesan cheese and 1 tsp olive oil per portion. Serve the bread alongside.

4 responses to “Beans and Greens Soup

  1. LOL! Next Friday’s pizza post ramblings were inspired by watching Monty Python with the kids . . . a couple of the Python movies . . . but yes, I know what you mean!

    This looks good–do you think it would go with the greens I put up in my freezer? They are a mix of kale, turnip, spinach and mustard. I’m not sure where escarole fits in that spectrum.

    • Texan New Yorker

      Hey, Monty Python is perfectly legit inspiration! Lol!
      I think the greens you have in your freezer would work just fine for the soup. It will taste different than escarole but will still be yummy, I’m sure. Escarole is a little more like lettuce in some respects – it can be eaten raw and it tastes like a little more bitter version of lettuce. But it wilts and stands up to heat like any other dark green (unlike lettuce). I love it!

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