White Bean Escarole Soup
adapted from Enchanted Broccoli Forest by Mollie Katzen

The recipe calls for escarole, but you can substitute any green - spinach, kale, chard, collards - or a combination. You can use canned white beans (2 15-oz. cans, rinsed thoroughly) or dried beans (start with 1-1/2 cups). This recipe serves 4 to 6

What you need:
1 Tbs. Olive oil
2 cups chopped onion
2 bay leaves
5 stalks celery, minced
5 medium carrots, diced
2 tsp. Salt (or to taste)
4 cups chicken or vegetable stock
2 cups water
3 to 4 cups cooked white beans
6 cloves minced garlic
1-1/2 lbs. Escarole, torn into 1 inch squares
fresh black pepper to taste
toppings: freshly grated nutmeg, minced parsley, Parmesan cheese

What you do:

1. Heat the oil in a soup pot or Dutch oven; add the onion, bay leaves, celery, carrots, and salt. Cook over low heat for about 10 minuets.



2. Add stock and water. Cover, bring to a boil, lower the heat to a simmer, and cook quietly for about 20 minutes, or until the vegetables are very tender.
3. Add beans, garlic, and as much of the escarole as you can fit. Cover and wait a few minutes. When there is room, add more escarole in batches, waiting between additions for the greens to cook down. Cook for about 10 minutes.



4. Add black pepper to taste then Serve hot, topped with a grating of fresh nutmeg, a little parsley, and a generous sprinkling of Parmesan cheese.

I always like to eat soup with a piece of crusty multi-grain bread.