Escarole and Bean Soup

Name: Escarole and Bean Soup
Yield: Serves 8
Ingredients: 12 ounces Great Northern beans, picked over; 4 quarts water; 2 large heads escarole, chopped; 1 teaspoon black pepper; ½ cup plus 1 tablespoon olive oil; 2 medium potatoes, diced; Salt, to taste; 1 cup chopped parsley; 1 teaspoon fennel seeds; 8 large cloves garlic, minced; ½ small head green cabbage, chopped; 10 leaves fresh basil, chopped or ½ teaspoon dried basil; ½ teaspoon crushed red pepper flakes

Preparation info

Serves
8

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Escarole can be found in the produce section of most supermarkets. The entire head (minus the stem) is delicious in soups. The tender pale green inner leaves also make a delicious salad.

Ingredients

4 quarts water
12 ounces Great Northern beans, picked over
8 large

Vegan
Gluten-free
Soup
Spicy

Method

Bring the water to a boil in a large covered pot. Add the beans, garlic, cabbage, parsley, fennel seeds, red pepper flakes, basil, and olive oil. Return to a boil, then lower the heat to medium and cook, uncovered, for 1½ hours, stirring every 5-10 minutes.
Add the potatoes, pepper, escarole and salt. Continue cooking over medium-low heat for 1 hour, stirring f