Delicious! I love escarole soup. 🙂
2 tbsp evoo
2 garlic scapes, diced small
1 large carrot, shredded
1 large stalk celery, sliced thinly1/2 large head escarole, washed and cut into large pieces
1 box (32 oz) chicken broth (or vegetable broth), can add extra broth or water as desired
rind of pecorino romano
1 can cannellini beans
Saute garlic scapes (or 1 garlic clove) in oil until fragrant. Add carrots and celery, salt and pepper to taste. Cook until celery becomes slightly transparent. Add escarole and stir. Cook until wilted. Add broth, beans, pecorino rind and simmer 10 minutes or until flavors blend and beans warmed through.
Delicious the next day. I made it Thursday night and we didn’t eat it until Friday. I threw in some leftover rigatoni on Friday, but I like it better without the pasta. Delicious.
Makes 3 large meal-sized servings or 4 normal servings.