"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Escarole Soup Recipe

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This recipe for Escarole Soup, by , is from Mom's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 soup bone or 4 Italian sausage
minced garlic
1- 28 oz can Italian tomatoes, chopped
2 Tbsp. parsley
2 quarts water
1 Tbsp. oregano
1 tsp. garlic salt
1 bunch escarole
1 tsp. celery salt or chopped celery leaves
1 can cannellini beans
salt and pepper to taste
1 medium onion, chopped

Directions:
Directions:
Brown soup bone or chopped sausage in oil. Add tomatoes, water, garlic salt, salt, pepper, parsley, celery, oregano, and onion. Cook 1 - 2 hours over low heat.
Cut up escarole and cook in very little water about 10 min.

Add escarole and water to soup. Cook 10 min. Add beans with juice. Cook until heated through.

Even better the next day.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Hey, we're Italian!

 

 

 

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