Recently, I promised myself I would delve deeper into the culinary world of liquid gold – SOUP!!. The promise I made was that I would EXPAND my horizon, outside of the few basics I have repeatedly trusted that became easy in their routine of preparation.
Why SOUPS you may ask … Soups are wonderful – they can be an appetizer, a side or a meal by themselves. There ingredients can be few to many and as they work together to create a enticement to the palate as their aromas entice and envelope you..
Soup defined in the dictionary – it is a liquid food made by boiling or simmering meat, fish or vegetables with various added ingredients. I don’t think I am alone in this infatuation with this liquid gold – after all, Rachel Ray coined ‘Stoups’ for her take on a mix of soup and stew.
Soups can have an array of flavors and textures that can incorporate each food group! And the best thing on a cold day, like today; the comfort that surrounds you when faced with a steaming bowl of hot soup is indescribably warming.
So, recently, I went back into my childhood to a vegetable I was always fond of and haven’t experienced lately – Escarole!!! Growing up, we rarely had Escarole Soup, mostly it was served as a vegetable side dish, with a broth base, cooked with garlic and finished with a a few drops of olive oil.
In my opinion, I have found that ‘Scarola’, as referred to in my house growing up, can sometimes be a tad bitter, although when compared to it’s curly cousin endive, it comes in second. Still, I wanted to cut the bitter altogether for the main ingredient of my soup and so I decided to first cook the escarole with chopped garlic and olive oil in a very large fry pan.
Escarole and Cannellini Bean Soup
Ingredients
- 2 heads Escarole washed & chopped
- 5 – 7 Garlic Cloves Chopped
- 4 tbsp Olive Oil
- 1 large Onion chopped
- 5 – 6 Celery Stalks chopped
- 2 cans Cannellini Beans - rinsed and drained
- 1 can diced tomatoes
- 3 Cups Hot Water or Soup Stock
- **1 Bouillon cube – veggie, beef or chicken - if using just hot water**
- Pepper to taste
In a very large fry pan, sautéed the escarole in 2 tbs. olive oil and the chopped garlic until wilted. Careful not to let the garlic burn.
Simultaneously in a large stock pot, heat the remaining 2 tbs. of olive oil and add in onions and celery. After about 9 minutes, add in pepper. When the celery and onions have become softened and a bit translucent, stir in the beans and mix thoroughly - approximately after 12 minutes. Let the beans incorporate with the celery, onions, and pepper for approximately 4 minutes, then add in the diced tomatoes. After 4 minutes add in the escarole and garlic and mix together - letting cook for an additional 4 minutes. Finally add your liquid, the broth or the hot water with bouillon.
Let the soup come to a boil, then simmer for 20 minutes. and MAGIA!!!
What is Escarole – green chock full of flavor it’s a broad-leafed cousin of endive, some may say it resembles radicchio but imparts a less bitter taste. It’s a cool weather vegetable, sometimes called Batavian endive or growing up in my house we referred to it as ‘scarola’ , can be added to salads when it is picked young.
Why Escarole - Benefits / Nutrition
Health Benefits Of Escarole - which contains no fat
A 1 1/2-cup portion of raw, chopped escarole contains only 15 calories
- 1 g protein;
- 3 g carbohydrates
Escarole is chock-full of healthy nutrients
- fiber
- folic acid iron and calcium
- vitamin A
- vitamin K
- Vitamin C an antioxidant, wards off damage to your cells and tissues caused by free radicals and helps repair any damage.
Escarole is very versatile - it can be:
- a main ingredient
- a salad
- a side
- steamed
- braised
- grilled
Hoping that you enjoy it as much as we did!!
Until next time ...
Eat Good For You!
Francine
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