ESCAROLEEEEEEEEEEEE!!!!! Escarole has by far become a new favourite of mine, but what is escarole exactly? Escarole is a variety of endive that closely resembles radicchio in look and is slightly less bitter in taste. In terms of nutrition, it is high in folic acid, fiber and vitamins A and K. What makes it a gold star winner for me, is not its nutrients, but its slight bitter taste and versatility; it is a great addition to salads and soups - after a good wash of course! ;) So in this soup recipe you can call it quits at wilting the leaves with garlic and oil and have a great side dish, but I say continue and don't forget the parmesan rind! But really don't, adding the Parmesan rind adds a deeper flavour to this really simplistic soup... i.e A MUST! If you absolutely don't have it but you have some pre-grated or rindless you can substitute for a sprinkle at serving or a chunk while boiling. In all, I think this soup is a great way to introduce yourself to escarole if you haven't already. I hope you enjoy it as much as I do! Happy Soup Making! :) Escarole and Cannellini Bean Soup Adapted from Everyday Italian by Giada De Laurentiis Servings: 4 Ingredients:
Directions:
Notes: Sometimes I want more beans; maybe you might have this hankering too! So add another can if you please!
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