A journey in words...

Welcome to my journey in words! A story about health, exercise, weight loss, food addiction, humor, size discrimination, sarcasm, social commentary and all the rest that’s rattling around inside my head...

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Saturday, February 28, 2015

Recipe Share: White Bean & Escarole Soup

Savory, creamy, a feast for the eyes and filled with garlic flavor - this recipe (courtesy of my Mom, thanks Mom!) is perfect for the last cold gasp of winter.  It packs a lot of healthy, hearty goodness into a low calorie bowl of yum!

·         2 cups dry cannellini beans (1 bag)
·         4 big cloves of garlic (chopped fine)
·         Escarole (1 nice sized head, chopped and washed)
·         2 tablespoons olive oil
·         1 sweet onion (chopped fine)
·         15 cherry tomatoes (halved)
·         2 teaspoons red pepper flakes
·         Salt to taste
·         Grated parmesan cheese for topping and nice crusty bread to dip

Cover the beans with water and soak overnight.
Rinse soaked beans and put in a pot with garlic.  Add enough water to cover the beans by 2 inches. Bring to a boil, then reduce heat to medium low and cook until the beans are tender (about 2 hours).
Boil washed and chopped escarole in 1 quart of water just until wilted.  DO NOT DRAIN.
Heat the oil in a fry pan and add the onion.  Sauté onion until tender and add the tomatoes.  Cook for 2 minutes.  Add the pepper flakes.
Combine all into the bean pot.  Bring soup back to boil and cook for 5 minutes.  Season with salt and more red pepper if you want spicier soup.
Serve with grated cheese and bread.

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