I've been told time and again that I make the best escarole soup. I must channel my grandmother because she was famous for it. Delish, hearty and healthy this southern Italian peasant dish has found its way into the Italian Comfort Food Category and is our family favorite when escarole is in season.
- 2 heads of escarole
- 3 cloves garlic
- 2 tablespoons EVOO
- ½ teas coarse sea salt
- 32 oz. low sodium chicken broth
- 1 can white beans, drained and rinsed well (cannellini or navy)
- Any of our Italian EVOO for drizzling
- Calabrian chili paste if desired
- 6 pieces of thick crusty toasted bread
Wash escarole well. Tear each piece into 3.
Sauté garlic in EVOO on high in a large pot. Take 1/3 of the escarole , add to the garlic and toss with tongs to cover with oil and garlic. Cook down while tossing about 1 minute, sprinkle salt.
Repeat 2 last batches in the same way, tossing each 1/3 while cooking down. Reduce heat to low add in chicken broth. Cover and simmer 20 minutes. Add in beans, simmer covered another 5 minutes.
To serve place 1 piece of bread in a deep bowl, drizzle olive oil ( spread a bit of Calabrian chili paste if desired). Ladle the escarole over the bread. Drizzle with more olive oil and serve.