This is a relatively quick, and absolutely delicious recipe for Escarole and White Bean Soup.
(The exact recipe will be published by Robyn, so below are the ingredients and general instructions).
In a heated pot, saute onion, garlic, carrots, and celery over medium heat, until vegetables are slightly softened. Add flour, and cook for a few minutes (This makes a roux that will slightly thickens the soup).
Add chicken stock (you can use vegetable stock for a vegetarian version), a can of diced tomatoes with the juice, and a can of white beans of your choice (drained and rinsed). The soup gets extra flavor from dried oregano and rosemary – make sure to crush the herbs with your fingers before adding them to a pot.
Bring everything to a boil, lower the temperature and simmer uncovered for about 20 minutes.
Next, add the escarole and continue to cook for a few minutes until the escarole wilts.
You’re all set for a bowl of heart-warming and stomach-pleasing soup. The tomatoes add a nice touch of acidity that contrast beautifully with the creamy beans. The vegetables are still “al dente” by the time the soup is finished – no mushy carrots here!
Photos are from Olga – I still have to learn how to take photos :p