Escarole Bean Soup

My sister Sandy makes this soup all the time so I decided to give it a try.  The recipe she gave me was really just a list of ingredients so I really created it with just a basic idea.  I am really impressed with the results.  It’s a thick, hearty soup full of delicious vegetables and it’s super nutritious!

I actually made it a couple of days ago and brought a serving to work yesterday and will do so today as well.  I really need to get a good thermos for soups and such.  The soup is currently being transported in a glass bowl with a snap on lid.  I’m placing 50/50 odds on if the cover will stay on until lunch time!  The price of a simple thermos was pretty shocking to me.  This is old technology, why is a basic single serving thermos around $20?  I really didn’t want to spend that much.

Before I get to the soup we had a family dinner at my parents last night.  My mom made some family favorites which I will post about another time.  She made tzimmes and noodle pudding which I love.  My contribution was Mmmm, Mondel Brodt which was served for dessert and was a hit as always.

Ingredients

I large head of escarole

3 large onions halved and sliced thin

2 cans of vegetable broth,  2 cans of water

2-3 veg sausage links chopped (I used chorizo)

Or use cubed tofu in place of the sausage links

1 can of small white beans drained

A couple of chopped carrots

1 large pepper julienned

A handful of string beans halved

Olive oil as needed

A few cloves of garlic minced

Salt, pepper & seasoning to taste

Directions

Heat olive oil in a large soup pot  on medium and add onion, let the onion slowly wilt and brown stirring regularly, it should brown but not burn and will take about 15 minutes

Once onion is starting to brown add the sausage and let it cook in either slices or crumbles, as that cooks add in the other vegetables except for the escarole and let them saute for several minutes adding the garlic for the last minute, season as needed

Add the beans and broth to the pot and stir well, add in the escarole and let it cook down for several minutes, once it’s cooked down and is mixed in with other ingredients it is ready to serve

Peace love & greens, Lin

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  1. That looks like a great soup – I guess its the time of year to be thinking of filling soups again! It’s worth investing in that thermos – it really does make travelling with soup much easier!

    • I totally agree about a purchasing a quality thermos. I was disappointed in the poor quality I saw for $20 or more. I’ll keep looking.

    • Marci
    • October 1st, 2010

    Can this soup be made in a crockpot?
    Would the escarole become slimy? I was curious of ways to fix soups in the crockpot that are nutritious and chili or chicken & SOMETHING soup! The recipes I seem to find for crockpots seem to gear towards chili or chicken!

    It is certainly that time of year and with my working midnights on the weekends now, I am looking for time savers, moneysavers, and nutrition dynamos!

    Any suggestions?
    Marci

    • If I cooked it in a crockpot I might add the escarole in during the last 30 minutes of cooking. I’m not sure if it would become slimy after sitting for hours because I didn’t do that. However, I did eat the leftover soup for several days and heated it in a microwave and it was absolutely fine, no slime at all.

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