Another Lenten Meal. This one is from Lidia’s Favorite Recipes, I guess we are still featuring that cookbook! I made this yesterday at my lunch break, 2 soups in an hour, not bad.
I did make a couple of changes in the original recipe, time being the factor. I had bean stock in the freezer so that helped a lot. The taste soup was nice and light. I served this with Italian bread and spreadable Parmesan cheese.
My version of Escarole and White Bean Soup from Lidia’s Favorite Recipes.
1 14 oz can of cannellini beans, rinsed and drained
2 cups bean stock
salt, pepper and ground thyme to taste
1 head of escarole coarsely shredded, washed and drained
1/2 tsp crushed red pepper
Heat the bean stock, which I had in the freezer from the last time I made dried cannellini beans.
Adjust the seasonings.
Add the escarole and cook stirring occasionally until it is tender, about 15 minutes. Add the crushed red pepper and the beans. Serve with Parmesan cheese.