Leigh Beisch/Getty Images
READ MORE ABOUT:
Hopefully, with the arrival of spring, I'll soon be making lighter soups, but for now it's still cold, so a filling bean soup is on the menu for today.
This recipe is from the cookbook Growing Healthy Families (2008, HMN) which was sent to me by Holistic Moms Network. The recipes are submitted by moms from chapters of the network from all over the United States. The emphasis is on simple, nutritious foods with lots of vegetables. I'll be dipping into this cookbook over the coming weeks and sharing more recipes with Planet Green readers.
You can have a pot of this soup ready in less than half an hour. I ended up using swiss chard in this recipe because that was what I could get at the market, but any green leafy vegetable such as spinach or kale would work, as well. I used cannellini beans, but kidney beans would also be fine.
White Bean and Escarole Soup
Serves 4
2 tbsp extra virgin olive oil
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
4-5 garlic cloves
1 sprig fresh rosemary
1/4 tsp red pepper flakes
1 head escarole, chopped
5-6 cups chicken or vegetable stock
2 (15 oz) cans of white beans
1 cup tomatoes, chopped
kosher salt and pepper to taste
freshly grated Parmesan cheese
1. In a large pot saute onion, celery and carrots in olive oil until soft.
2. Add garlic, rosemary and pepper flakes and cook for five more minutes. Stir in escarole and cook until wilted, about 3 minutes.
3. Add stock, beans and tomato and bring to a gentle simmer. Cover and cook until it is slightly thickened, about 15 minutes. Season with salt and pepper and garnish with cheese.
Difficulty Level: Easy
-
- {}
