I have a friend, Gwyn, who loves soup. She once told me that she could ‘eat soup every day’. So could I. I like to bring her some homemade soup ocassionally because I know that she appreciates it and loves soup just as much as I do.
Soup is one of those great pleasures that can be whipped up at any time with almost anything that you have in the refrigerator or pantry – be it leftover rice, greens, meat (ham, sausage, etc) and some water or chicken broth. It’s versatile, quick, easy and warms your soup. Eating soup is almost meditative for me. The aroma, the steam and the flavors put me in a calm state of mind.
I recently made Escarole and Beans soup. This is something that I great up eating and it is packed with vitamins, fiber, and just plain goodness. Sometimes I don’t add any meat to it but this time I found some chorizo (cured Spanish sausage) in my refrigerator that added a nice spiciness to the dish. One thing is for sure, soup has never let me down.
Escarole & Beans Soup
- 1-2 (2 if small) bunches of escarole – thoroughly washed and chopped.
- 1 large can of Cannellini beans
- About 1 1/2 cups of Chorizo, diced
- 3-4 cups of Chicken or Vegetable broth
- 3 Tablespoons Olive Oil
- 1 Cup of cooked rice or small shaped pasta (optional)
- Salt and Pepper to Taste
- Parmesan or other grated cheese, to taste
Add olive oil to a soup pot and heat slightly. Add the diced chorizo and cook for about 2 minutes.
Add the escarole and cook until slightly wilted, approx. 3 minutes.
Add the broth, cooked rice or pasta, salt and pepper.
Cook for approx. 20 minutes.
Serve in bowls with grated cheese.