"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bean Soup with Escarole Recipe

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This recipe for Bean Soup with Escarole, by , is from Jacky V's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jacky V's
Added: Wednesday, October 3, 2007


3 tablespoons of olive oil
3 cloves of garlic (minced)
2 tablespoons of fresh parsley (rinsed, dried, and chopped)
*salt and peppers to taste
1/2 gallon of homemade chicken stock
1 cup onion (chopped)
1 cup carrots (chopped)
1 cup celery (chopped)
1 head escarole (chopped)
1 8 ounce can of red kidney beans (rinsed)
1 16 ounce can of cantelini beans (rinsed)
*grated cheese to taste
3/4 pounds short pasta ; ie ditalini

1. Heat olive oil to medium in stock pot. Add garlic, onions, celery, carrots, and parsley. Cook for 5 minutes. Salt and pepper to taste.
2. Add chicken stock and beans, and bring to a low simmer for 20 min.
3. Add escarole and cook on simmer 5-7 more minutes
4.Add pasta (cooked)
5. Top with fresh grated cheese.

Number Of Servings:
Number Of Servings:
6 bowls




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