Recipe: White Bean and Escarole Soup

This is a great recipe for fall evenings, especially if someone in the house has a cold:

WHITE BEAN AND ESCAROLE SOUP

2 TBSP olive oil
1 medium head fresh escarole, leaves separated, washed well
3 large cloves garlic, minced
8 cups low fat/sodium chicken broth
2 medium potatoes, skins on, well scrubbed (Yukon Gold are great)
1-2 ribs of celery
1 small white onion
one 15.5 oz. can cannelini (white beans) rinsed and drained
1/2 cup chopped fresh parsely or 2 TBS dried
1/2 TBSP dried sage
1 tsp. dried rosemary
fresh black pepper

Dice celery finely, peel and chop onion, dice potatoes about 1/2", chop escarole. Heat oil over medium/high in a non-stick pot. Add celery and onion and stir about until fragrent and softened. Add garlic and stir one minute, add add sage and rosemary (crumble rosemary with fingertips while adding) and stir one more minute. Carefully add broth, then stir in potatoes and parsely and a few grinds of black pepper (or 1/4 to 1/2 tsp. pre-ground). Add beans. Cover, reduce to simmer and simmer 30 minutes. Remove lid, bring to an active simmer and add escarole. Stir well, cover and simmer 15 more minutes. Check for seasonings and serve with fresh Italian bread, garlic bruschetta or focaccia. MANGIA!