Escarole With Beans — An Italian Peasant Soup
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- 2 tbsp good olive oil
- 1 tsp chili peppers packed in oil or dried chili pepper (optional)
- 1 bulb garlic all cloves peeled and roughly chopped
- 2 1/2 lb fresh escarole roots trimmed, cleaned and torn into 2 inch pieces, or enough to fill a 16 quart heavy bottomed pot (this will be about 3 lbs as purchased)
- 1 29 oz can Cannellini Beans
- 3/4 cup good grated parmesan cheese plus 1/4 for garnish
- salt
Ingredients
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- In a 16 quart pot, add olive oil, cleaned and torn escarole leaves, chili pepper, and garlic.
- Cover and simmer over medium heat, stirring occasionally, until greens wilt down, about 10 minutes.
- Without draining, add cannellini beans and 1/4 tsp salt, stir to combine, and continue to simmer over medium heat for about 20 minutes.
- Turn off flame, and fold in parmesan until it has melted.
- Re-season to taste with salt, chili, and parmesan.
- Serve in bowls and top with additional parmesan.
One whole bulb of garlic is correct! No need to sauté.
Grate real parmesan from a block. You don't need the cellulose and other fillers.
Serve with a crusty baguette to sop up the juices, and a tomato basil salad.
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