Recipes–Escarole Soup

This is a classic Italian recipe with many variations.  This recipe is very traditional and delicious.  Escarole if eaten raw is very bitter, but when cooked lightly it lends a unique taste.

Escarole Soup

* 1 head escarole (or half if particularly large), coarsely chopped

* 5-6 lg. cloves garlic coarsely chopped

* 4-6 Tbsp. olive oil

* 1 cup canned white, cannelloni, or navy beans (garbanzos do very well)

* 2 vegetarian low-salt bouillon cubes

* 1 egg well beaten

* 2 lg. pieces parmesan cheese

* 2 cups water

- Sautee the garlic in oil until almost brown

- Toss in the escarole and mix well until leaves are slightly wilted

- Add the water, beans, and the bouillon cubes, mix well

- When the soup is boiling add the egg and stir well

- Cook for 10 min (approx.); add cheese pieces

- Simmer for another 5 min. or so

- Taste for salt, pepper; then serve