Recipe - White Bean and Escarole Soup

Yes, I know the last recipe I posted was also for soup, but it's been a cold winter and soup is pretty much all I want to eat. Well, that and large hunks of slow-roasted meats, but that's another story. This is a very good soup that comes together FAST, is low cal, and tasty. What's not to love? I suppose if you can't find escarole, you could use spinach instead and just add it and the end to get hot. However, the texture of the soup will be totally different. The escarole has a much more substantial weight than spinach would.

1Tablespoon olive oil

2 garlic cloves, finely chopped

1/2 teaspoon anchovy paste

1 lb. escarole, chopped, thoroughly washed and dried (get thee a salad spinner!)

4 cups chicken broth

1 15 ounce can great northern beans, undrained

1 Tablespoon cider vinegar

salt and pepper to taste

Parmesan cheese for garnish

In large pot, heat olive oil over medium heat. Add garlic and anchovy paste to oil and cook about 2 minutes, being careful not to burn the garlic. Add the escarole and cook until wilted, about 4 minutes, stirring the whole time. Add broth and beans, bring to a boil and simmer for 5 minutes. Add cider vinegar, salt and pepper to taste. Tope bowls with shredded Parmesan cheese.