4 months after my last post and I’ve finally resurrected What Katie’s Cooking! I’m all settled at my new apartment in Astoria and at my new job in the city and I can’t wait to get cooking.
This took less than 15 minutes for me to make and the result was a simply perfect winter soup. I highly recommend trying this one out!
White Bean and Escarole Soup
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) shredded Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls (or freeze in plastic wrapped muffin tins). Drizzle 1 teaspoon extra-virgin olive oil over each.
