This is the perfect soup for Sweater Weather. It is as delicious and satisfying as it is easy to make.
This is one of Grandma’s recipes, unchanged for who-knows-how-long.
Escarole and Bean Soup (Scarola e fagioli)
- 1 head escarole, trimmed and cut into 2-3″ strips
- 1 15-16 oz can Great Northern Beans or cannelini beans, undrained
- 3-4 cloves of garlic, coarsely chopped
- olive oil (about a 1/4″ on the bottom of a large pot)
- grated romano cheese
Clean the escarole by either soaking it in a large bowl of cold water for a few minutes, or using a salad-spinner to remove all the sand. Do not dry. Sautee garlic in olive oil over low – medium heat in a large pot, with a little salt. Add the wet escarole, season with salt and pepper, and sautee until it becomes wilty and bright green. Add the beans, and then fill the can with hot water, and add the water (Big A says using chicken stock instead of the water adds nice flavor).
Ladle into bowls, top with grated romano cheese, and mangia!