ESCAROLE BEAN SOUP
This deliciously simple soup can be made in just a few minutes. Enjoy its warm, healing essence with every spoonful!
This deliciously simple soup can be made in just a few minutes. Enjoy its warm, healing essence with every spoonful!
[cooked-sharing]
1 quart chicken stock (or water, if preferred)
1 large head escarole
1-2 celery stalks
1-2 cloves garlic
1 can beans or chickpeas, drained and rinsed
2 Tablespoons olive oil
Salt and black pepper to taste
1
Bring the chicken stock or water to a boil. Meanwhile, dice the celery, roughly chop the escarole, and slice the garlic.
2
Add the celery and beans to the pot and bring back to a gentle boil.
3
Heat the wok. Add the oil, and heat well.
4
Saute the salt and garlic for about 1 minute, then add the escarole and mushroom powder.
5
Stir until the leaves are soft, 1-2 minutes.
6
Add the escarole mixture to the boiling soup.
7
Season with salt and pepper, to taste.
CategorySoups
Ingredients
1 quart chicken stock (or water, if preferred)
1 large head escarole
1-2 celery stalks
1-2 cloves garlic
1 can beans or chickpeas, drained and rinsed
2 Tablespoons olive oil
Salt and black pepper to taste
