Escarole and Bean Soup

This one is amazingly simple and delicious. It's my first time making it, but was inspired by the head of escarole in this week's CSA box.  I cooked the beans from dried, but canned beans could easily be substituted. Did I mention it's simple?

Escarole and Bean Soup

~3/4 cups dried white beans, cooked OR 1 can white beans

1 TBSP Olive Oil

2 Cloves Garlic, minced or pressed

1 Head Escarole, cleaned and chopped into roughly 1-inch strips 

Vegetable Broth OR Better Than Bouillion

Water

Cook the beans as you normally do (leave in cooking liquied), or use canned, rinsed and drained

Heat the olive oil in a soup pot. Stir in the garlic and cook until fragrant, 30 seconds or so.  Stir in the escarole and stir frequently until wilted, about 5 minutes.

At this point, if you are using canned beans, add about 4 cups water to the pot with about 1/2 TBSP soup base (or use 1/2 water 1/2 broth). Stir in the beans and bring to a simmer. Add more liquid as needed to reach a soup consistency.

If you cooked the beans from dried, add the beans and cooking liquid to the pot. Mix about 1/2 TBSP soup base with 2 cups of water, and add to the pot.

Bring to a simmer and taste for seasoning. Add salt or liquid to taste. 

Buon appetito!