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!

Ingredients:

·         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

Instructions:
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.