White Bean and Escarole Soup

Yield: 10 cups. Serves 4-6.

Time: 3 hrs.

Ingredients

• 1 lb white beans
• 1/2 c olive oil
• 4 cloves
• 1 lb escarole
• 2 onions
• 4 c (chicken) broth
• 1 bay leaf
• 1 large tomato, seeded and chopped
• 2 cloves garlic, chopped

Method

1. Soak beans 1 hr and drain. Stud an onion with the cloves and simmer with beans, bay leaf, and 2" covering of water for 90 minutes.
2. Saute other onion and garlic in 1/3 c of the oil till onion is golden.
3. Add escarole and saute till bright green. Stir broth into beans, cool 15 min and puree with escarole.
4. Saute tomato in remaining oil for 1 minute, and use as garnish.

Source: Gourmet.