recipelink.com Chat Room Recipe Swap – 2000-12-12
From: Larry,SC

White Bean and Escarole Soup
Recipe by: CHEF DU JOUR DON PINTABONA SHOW #DJ9108

3 carrots
5 stalks celery
2 spanish onions
2 leeks
1/2 pound bacon
2/3 cup tomato; seeded and chopped
1 gallon chicken stock
1-1/2 pound white beans
1-1/2 pound escarole
salt and pepper
.
Dice carrots, celery, onions, leeks and bacon. In a large pot cook diced bacon to render the fat. Remove bacon with a slotted spoon and add carrots, celery, onions and leeks. Heat over low heat. Add tomatoes, stock, beans and escarole. Simmer until beans are soft. Season with salt and pepper to taste. Serve.