recipe WEDNESDAY: Escarole and Bean Soup

Escarole and Bean Soup

Lucky for us north east coasters, fall is a time for root vegetables, greens and squashes. There are a colorful variety of meal options this time of year, so take advantage at your nearest farm or farmers market. Just because summer is over does not mean you need to sacrifice local, organic, tasty food! Escarole happens to be one of those greens that is tastiest in the cool fall weather. 

During the fall, soups are great go to meals....they are easy, rich in flavor, and not to heavy. We recommend finding a artisan made gluten free breads to complete the meal! If you don't think this soup will keep you full, add some spicy sausage (pick a meat that suits your blood type)

• 2 tablespoons organic olive oil
• 2 chopped, organic cloves of garlic 
• 1 pound organic escarole, chopped
• 4 cups organic or homemade chicken broth
• 15-ounces cannellini beans (avoid canned beans and buy dry, soak overnight in ample water)
• 1 (1-ounce) piece Pecorino Ramona cheese
• Sea salt  and pepper to taste
• 
  
• 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 cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.