Escarole and Bean Soup

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This traditional Italian bowl of yum is a family favorite on my mother’s side of the family. So easy to make and a nutritional powerhouse!

2 heads of escarole chopped (preferably organic)

2 cloves of garlic minced

1 clove of garlic for beans

4 tablespoons of olive oil

1 small onion

1 bay leaf

1 celery stalk cut in half

¼ cup bone broth (optional)

¼ teaspoon of crushed red pepper flakes

2 cups of cannellini beans (I prepare my own…directions below)

Salt to taste (Himalayan Pink Salt)

Cooking the beans:

Soak 2 cups of cannellini beans overnight. In the morning rinse well and place in pot.

Cover beans with water about 2 inches above the beans.

Bring to a boil and reduce to a medium simmer.

Add 1 clove of garlic, celery stalk, onion, bay leaf and 2 tablespoons of oil.

Cook until beans are tender about 1 hour. Discard vegetables before adding to escarole.

Directions:

Sauté minced garlic in 2 tablespoons of olive oil until fragrant…about 1 minute.

Add chopped escarole and (¼ cup bone broth)…allow to wilt.

Add the cannellini beans and season with salt and crushed pepper.

Simmer for about ½ hour until flavors are incorporated.

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