Escarole and White Bean Soup Recipe

Let's be honest, January is the pits.  It's cold, the snow looks pretty for 1, maybe 2 days tops before it gets that yucky-muddy color.  Then there's the flu, the cold and/or cough that just won't go away and worst of all the fun and excitement of the Holidays is pretty much over by January 2nd...So if you're having a gloomy January day cook up some of this delicious soup and it is guaranteed to make your day a little brighter.

The story behind this soup is, when I was sick years ago during the drab month of January my brother (who at the time was single and attending school at the U of U) came by our apartment after hearing I was sick and made me this soup.  What a guy!  The soup was amazing and we make this soup every year around this time.

Escarole and Bean Soup

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 pound escarole, chopped
• Salt
• 4 cups low-salt chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (1-ounce) piece Parmesan
• Freshly ground black pepper
• 6 teaspoons extra-virgin olive oil
• Serving suggestion: crusty bread
• 
  

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oilover each. Serve with crusty bread.  

*DO NOT FORGET THE PARMESAN CHEESE!*  That is the best part! ;)

recipe & photo courtesy of:  Giada and The Food Network