Author Notes: It's honest to say that soup season has begun. Even though we are having a particularly warm season so far. When you're craving something hot and comforting but still want to be healthy, this is a perfect soup and it's very fast to make. Based off a traditional Italian soup called "Zuppa di Scarola e Cannellini".
Another great thing about escarole is that unlike kale it is still reasonably priced. Kale is on a serious trend right now and prices are from 4-5 dollars (at least here in NYC) and you can find escarole for as little 2 dollars. Escarole is grown in very gritty soil. Its important to throughly wash it so you don't end up cracking your tooth on a small pebble. I wash it 2-3 times in a salad spinner and double check the leaves to make sure that I have missed any dirt.
- Nicole Franzen
- 1 can of organic cannelini beans (any white bean would be fine)
- 1 head of escarole
- 1 cup of white wine
- chile flakes
- 1 small yellow onion (or half)
- few spring of fresh rosemary (or any savory herb)
- 2 celery stalks
- 1 lemon
- Parmesan cheese
- olive oil
- sea salt & pepper
- In a medium soup pot add a drizzle of olive oil. Add finely chopped onion, celery & garlic. Finely chop rosemary leaves and add to the mix. Season with salt, pepper and chile flakes. Cook till tender about 4 minutes and add a cup of white wine. Bring to a simmer and add a can of cannelini beans, juice and all. Throughly wash escarole and chop roughly. Place in the simmering soup and add an additonal 3 cups of water. It should be just enough to cover the greens. Turn the soup to low-med heat and allow to simmer on the stove for 15-25 minutes. Season with salt again and adjust to preference. Serve with grated parmesan, a drizzle of olive oil and squeeze of lemon.