Living The Gourmet Escarole Soup
By: Lady Catherine ...
Published: Friday, November 19, 2010 - 9:43am

Ingredients




1 head of fresh escarole – cleaned and ripped
10 cloves of garlic – chopped
1 cup of baby carrots – sliced
1 onion – diced
4 stalks of celery – chopped
Handful of sun dried tomatoes – sliced
29 oz. can of cannellini beans – drained and rinsed
4 cups of chicken broth
Dashes of red pepper flakes
Dashes of paprika
Grated Romano cheese
1 box of your favorite macaroni
Olive oil

Preparation

1 Heat a large frying pan with a few drizzles of olive oil and place the veggies in the pan to sauté.  As the veggies cook down add the escarole in the pan a little at a time and cook it down along with the veggies. 2 In a soup pot heat a few drizzles of olive oil and add the sautéed veggies.  Add the beans, a few dashes of red pepper flakes and a few dashes of paprika. Add the chicken broth to the veggies and simmer for about 15 minutes.  While the soup is simmering you may prepare the macaroni. 3 Place some macaroni in a bowl, add the soup along with a drizzle of olive oil and some grated Romano cheese.

About


It is so welcome to have a nice bowl of soup.
Enjoy with Love,
Catherine