"Hunger is the best sauce in the world."--Cervantes

Escarole and White Bean soup Recipe

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This recipe for Escarole and White Bean soup, by , is from Agostinacchio & Fetters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nick & Linda Agostinacchio
Added: Wednesday, March 25, 2009


1 bunch of escarole
5 cloves of garlic
red pepper flakes
1 cup of chopped celery
1/2 cup of sliced carrots
28 oz.(approx) of free range chicken broth(if available)
salt and pepper to taste
1 8 oz. can of tomato sauce
bunch of fresh parsley
a 2-3 inch chunk of locatelli or romano cheese
2 cans of white cannalini beans

Saute celery, carrots and garlic(chopped)and pepper flakes in a dutch oven pot.
Add the rinsed escarole and saute along with other vegetable until wilted.
Add salt and pepper
Now add 2 cans of beans, chicken broth, and small can of tomato sauce.Throw in chunk of cheese. Cook for approx. 20 min. When done, pour into individual bowls and throw fresh parsley, grated cheese and drizzle some EVOO on top of each bowl.

Personal Notes:
Personal Notes:
You might consider throwing in either some orzo or very thin pasta like angel hair during the last 6-7 min. of cooking. Of course, you would heat the pot to a boil if using this method.




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