{"id":5611,"date":"2012-03-30T06:30:05","date_gmt":"2012-03-30T13:30:05","guid":{"rendered":"http:\/\/garlicmysoul.com\/blog\/?p=5611"},"modified":"2013-03-24T17:06:17","modified_gmt":"2013-03-25T00:06:17","slug":"escarole-beans","status":"publish","type":"post","link":"https:\/\/garlicmysoul.com\/blog\/escarole-beans\/","title":{"rendered":"Escarole & Beans"},"content":{"rendered":"

For our combined recipe for the month of March, we thought it best to do a traditional peasant stew or soup of each of our heritages that showcase beans as a protein!<\/p>\n

Corelyn has been wanting to make cassoulet for some time now, so she jumped at the chance to make this slow-cooked French peasant stew, which typically includes cannellini beans and pork or duck. Check out her thoughts on cassoulet here<\/a>. I always seem to be searching for an opportunity to make Escarole and Beans. This Italian soup has – you guessed it! – escarole and beans in it. It doesn’t contain any meat, but is typically made with chicken broth.<\/p>\n

Escarole and Beans is something my mom used to make, and so when working on this challenge I was extremely excited to try it. I’ve made it once before in California, but it was a smashing disaster, and have stayed away ever since. To make matters worse, escarole (a type of leafy green related to endive) isn’t always readily available.<\/p>\n

So here’s what you do for this recipe, which you can easily modify to use endive or kale.<\/p>\n

Take your escarole and soak it.<\/p>\n

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Chop half an onion, some garlic, and some tomatoes.<\/p>\n

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Meanwhile, spin dry your escarole. Doesn’t it look beautiful?<\/p>\n

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So now you’re ready to start cooking. Take some olive oil and your garlic and put it in your heated Dutch Oven. Melt\/die a little, because your kitchen now smells like the most wonderful thing you’ve ever smelled in your whole life.<\/p>\n

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Then add your onion. Let it sweat for a few minutes.<\/p>\n

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Now you’re going to add about six to eight cups of broth, depending on how brothy you want your soup. I used eight. It also depends on how big your head of escarole is, so I’d go with your gut on this one…I used vegetable broth because Becca was over and I didn’t want to lie to her\/break her vegetarianism by making her eat chicken broth. Well…I did want to do those things, but I didn’t.<\/p>\n

\"\"<\/a><\/p>\n

We also used low sodium so we could control how salty the soup ended up.<\/p>\n

Because we all know what happens when it comes to Becca and salt and soup….<\/p>\n

But never mind that. Back to this delicious dish. Add your escarole at this point. I just ripped it up with my hands, so it was in semi-bite sized pieces. Do what you feel.<\/p>\n

\"\"<\/a><\/p>\n

Now you can add some herbs. I used parsley, and you can use whatever you enjoy! Sensing a theme?<\/p>\n

\"\"<\/a><\/p>\n

You can add your beans here, too. I used a can of cannellini beans, but you can use two cans or however many you want. Basically, this is a chose-your-own-adventure type of soup.<\/p>\n

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Now, you’re going to add those tomatoes you chopped earlier.<\/p>\n

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Now we’re ready for a good ole simmer. Give it about 15 minutes, as you don’t want to lose the flavor of the escarole, but you want the beans and tomato to heat!<\/p>\n

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There you have it — a delicious bowl of escarole and beans, with some\u00a0parmesan\u00a0cheese to set it off! This will last you a few cold notes, and is great with some garlic bread, which is exactly how Becca and I enjoyed it.<\/p>\n","protected":false},"excerpt":{"rendered":"

For our combined recipe for the month of March, we thought it best to do a traditional peasant stew or soup of each of our heritages that showcase beans as a protein! Corelyn has been wanting to make cassoulet for … <\/p>\n

Read More<\/div>\n

<\/a><\/p>\n","protected":false},"author":4,"featured_media":5637,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[906,24,987],"tags":[44,645,94,1085,178,216,465,269,271,518,392,814],"class_list":["post-5611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soups","category-whats-for-dinner","category-ingredient-my-soul","tag-bean","tag-cannellini-bean","tag-chicken-broth","tag-escarole","tag-garlic","tag-italian","tag-kale","tag-olive-oil","tag-onion","tag-parmesan","tag-tomato","tag-vegetable-broth"],"acf":[],"yoast_head":"\nEscarole & Beans - Garlic My Soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/garlicmysoul.com\/blog\/escarole-beans\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Escarole & Beans - Garlic My Soul\" \/>\n<meta property=\"og:description\" content=\"For our combined recipe for the month of March, we thought it best to do a traditional peasant stew or soup of each of our heritages that showcase beans as a protein! 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