Recipe: Danny DeVito's Escarole and Bean Soup

DANNY DEVITO'S ESCAROLE AND BEAN SOUP

"This is the dish that kept Danny going when we were shooting Hoffa in Pittsburgh in 1992. First of all, it was cold - very cold, and then Danny was doing double duty, directing and acting in the film - a lot of responsibility. The only time anyone saw him was when I prepared this dish. Danny would appear at the camper door with, "Tommy, you got any of that "shcarole' soup for me?: This is really more than a soup - the beans make it a main dish - a healthy and satisfying way to keep going, especially on a cold day." - Tommy

Olive oil cooking spray
1 medium onion, coarsely chopped
2 garlic cloves, chopped
1 head escarole, coarsely chopped
1 quart fat-free chicken broth
2 cups cooked cannellini beans, divided use*
Salt and freshly ground pepper to taste

Coat a soup pot with cooking spray. Add onion and saute, stirring frequently, for about 3 minutes.

Add garlic and continue sauteing and stirring for 2 minutes.

Add escarole and cover. Cook until escarole has wilted, about 10 minutes.

Add broth and 1 cup of beans. Cover and bring to a simmer.

While soup cooks, puree remaining cup of beans in a food processor (or mash with a fork). Add bean puree to soup. Stir to combine.

Cover and simmer 15 minutes.

Season to taste with salt and pepper. Serve piping hot with crusty bread. To round the meal you'll need nothing more than a salad and a dessert.

*If you use canned beans, drain them well, rinse under cold, running water and drain again before continuing in the recipe.

Makes 4 servings
Source: Cooking for Jack with Tommy Baratta by Tommy Baratta