It's finally been cool enough for soup weather. I'm a big fan of soups that come together quickly so I can throw them into a pot after work on chilly days. This one fits nicely into that category. It's also a great introduction to escarole if you've never cooked with it before. It's quickly wilted with some olive oil, then simmered in broth, which tames it's crunchy bitterness. Makes 2 large portions, or 4 small portions. Serve with some crusty bread.
1 medium head escarole
1 Tablespoon olive oil
4 cups chicken stock
1 Tablespoon apple cider vinegar
1/4 teaspoon nutmeg
1 15 ounce can small white beans (navy or cannellini)
salt and pepper to taste
Grated Parmesan
Roughly chop escarole into 1 inch pieces. Rinse well and dry in a salad spinner. Heat olive oil in a stock pot. Add escarole and stir until wilted, about 5 minutes. Add chicken stock, vinegar, and nutmeg. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes. Add beans and heat through, about 5 minutes more. Salt and pepper to taste. Ladle into bowls and top each serving with Parmesan.
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