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

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

Soup
Gluten-free
Vegan
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

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