Escarole and White Bean Soup

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.

Ingredients-
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

Method-
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.

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About butiamlucia123

I am a graphic/web designer. When not at work I love being in the kitchen. It brings back good memories of all the great cooks in my family who are no longer with us. Sometimes when my husband comes home he will say our house smells like an Italian restaurant. I know of no greater compliment.
This entry was posted in Lenten Meals, Lidia's Favorite Recipes, Soup. Bookmark the permalink.

3 Responses to Escarole and White Bean Soup

  1. I love how you cook like our family its just amazing to read your recipes and see the same list of ingredients. Wished out moms were still here to meet they would have gotten along famously in the kitchen too. My heart is always heavy just thinking of it. This sounds terrific love it!

  2. Thank you Claudia. I think our mom's would have gotten along perfectly and probably started their own blog!

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