| Escarole and Bean Soup | |
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| prep time: 00:15 cook time: 01:20 serves: 3-5 cost: $3.50 |
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This recipe is very dear to Genevieve because her Italian grandmother used to make this soup. It was reintroduced to her by Paul Dumas, who, surprisingly enough, cooks like her grandmother. (no, we didn't say looks, we said cooks....) |
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| 2 -3 heads escarole 1 15 oz can chicken broth 3 cloves garlic 1 T olive oil black and red pepper to taste 1 15 oz can cannelini (white beans) |
Pick escarole that looks small and has tender leaves. Clean escarole carefully. Put escarole and broth in a pot and let simmer, covered, for an hour. In a frying pan, add olive oil, garlic and pepper. Over medium heat, sautŽ garlic in oil until golden brown. Add beans and bean liquid to oil and heat through. Add beans to escarole and let simmer, uncovered, for 20 minutes Add salt and more water if necessary. Eat with a large loaf of fresh Italian bread. |
| "This soup is the scientific pinnacle of Italian grandmother research."
Enrico Fermi |
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