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Recipe: Anne Willan's Italian Escarole Soup

Soups
ANNE WILLAN'S ITALIAN ESCAROLE SOUP

1 small head escarole
1 quart chicken stock
2 tablespoons olive oil
2 cloves garlic, chopped
Salt and pepper (to taste)
1/2 cup canned small white beans, drained
1 small bunch basil, stems removed, leaves coarsely chopped

Discard tough green leaves from escarole. Trim stems and pull the inner leaves apart. Rinse well. Chop the leaves coarsely or more finely; set aside.

Bring stock to boil in covered pan.

Heat the oil in a separate soup pan and over medium-low heat cook the garlic gently until soft, about 4 minutes.

Add escarole to garlic along with salt and pepper and saute 1 to 2 minutes.

Add boiling stock to greens and garlic, cover and simmer 10 to 15 minutes, until the escarole is tender.

Stir in beans and a little of their liquid; return the soup to a boil. Stir in basil, taste for seasoning and serve.

Makes 4 servings
Source: Ann Willan
MsgID: 0086013
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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