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Thursday, April 11, 2013

Soup for Your Belly

There is nothing better than a bowl of warm and steamy soup on a dark, damp, rainy day.   Yes, you guessed it, it is raining here today.  I snatched this recipe up from my mother-in-law.    It is an Italian soup that uses penny pinching ingredients, which when mixed together make a most flavorful soup.   Be sure to have some crusty Italian bread for sopping up some of the wonderful broth.   This soup comes with an added bonus.  As you can see it takes only a few ingredients that couldn’t be easier to put together and cooked in about an hour.  

Greens & Beans Soup

1 large escarole cleaned and chopped
¼ lb. bacon
1 small onion chopped
2 cloves garlic minced
4 cans chicken broth
1 can cannelloni beans
Dash nutmeg
Salt and Pepper to taste
Parmesan Cheese for topping

Fill a large bowl full of ice cold water and leave it in the sink.   Remove outer leaves from escarole and discard them.  Chop the remainder of the escarole into bite size pieces.   Place into bowl of water in the sink.   Push down and stir escarole in the water repeatedly to remove the and grit that gets stuck in the lower part of the leaves.   Drain and rinse a couple of times.  Set aside.

Chop bacon into ¼” pieces. Sauté in large stock pan until bacon is almost crisp.  Add garlic, salt, pepper and onion sauté until translucent.  Add escarole, chicken broth and beans.  Bring to full boil for 15 minutes and then turn down to a simmer for 30 minutes. Serve with crusty bread and sprinkle of Parmesan.




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