Ken's Escarole and Bean Soup
Simple and so tasty.
Chop some white onion, carrot and celery. Saute for a few minutes in high quality olive oil.
Grate a bulb of garlic and add. Saute for another 1 or 2 minutes.
Now add chicken stock, bone broth, white wine and drained and rinsed Canellini beans.
Boil. Then add chopped escarole. Add a lot because as you press it down it will wilt.
Optional: add some chopped prosciutto, some red pepper flakes, and the rind of real imported parmigiana cheese.
Boil for a few minutes then turn off the heat.
Leave to rest. Then stir and serve.
Tech Notes:
As with all cooking, quality ingredients make a huge difference.
Use first cold pressed olive oil.
Use real imported Italian parmigiana cheese.
Content written and posted by Ken Abbott abbottsystems@gmail.com