Recipes

[Msmeerkat]

And I'm not even Italian! This time of year the small Italian markets have escarole... big heads, perfect for this soup. It is such a hearty peasant soup, great with crusty bread.

Rough chop and wash 1 head of escarole...discard the stem. Mince 2-3 cloves of garlic and soften in heated olive oil. Grind in black pepper. Dump in escarole, and 2-4 cans of chicken stock... amount depend on the size of the amount of the escarole. Cover and simmer til escarole starts to soften. 2 cans of canned Navy beans (any white bean will work, but Navy are smaller than the rest). Continue simmer till escarole is tender. Dump in a boat load of fresh grated Parmesan cheese. You can add salt at the end, but the cheese will probably take care of that. Also tastes even better the second day.

Yummo!