Monday, October 5, 2009

Escarole and Cannellini Soup

Craving it. Just do it.  On the weekend, I bought same very, very fresh Escarole, and had about 1/2 lb of cannellini from Milan.  Dying for that Tuscan Soup, starting to feel the Virginia fall here at the farm, although the afternoon sun is still hot on the skin, it definitely cools in the evening.  The  first time I tasted Escarole and Cannellini Sopa was at Macaluso's in South Beach on Alton Road - about 8 years ago. It was incredible: garlic, beans, escarole, broth, parmigiano reggiano.

Here are the ingredients:

  • 3 tablespoons very good olive oil
  • 1 cup chopped onion
  • 1 large carrot, cut into small dice
  • 5 large garlic cloves, peeled, flattened
  • 3 cups (packed) 1-inch pieces escarole (about 1/2 large head)
  • 4 cups of homemade chicken broth - (NOTE: you could use canned...but why...just plan ahead, and bake a chicken the night before..)
  • 2 1/4 cups cooked Cannellini beans 
  • 5 long thin beautiful slices of the best-you-can-afford ParmIgiano -Reggiano formaggio

Saute up the onion, carrot and garlic in the olive oil: 4 min. on med-low
Add in the Escarole (that you have already wilted in a bit of simmered hot water for 5 min)
Remove the garlic.
Add in the 4 cups of broth, and the beans.
Simmer for 20 mins.
Put those gorgeous slices of formaggio in the bottom of the soup bowl, and divvy up:
Top with another slice of the P.R. if desired: Serve!!!


If you'll notice, the wine of the night was a deep, velvety Malbec, ESTIBA-I from Argentina...I'll be sourcing this to see if we can buy it here in the states...yes it was that good!   Meanwhile, enjoy the moment and look at this hearty, yet not too heavy, soup for the beginning of fall!

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