This is mom's escarole & beans recipe, a favorite in our family!
MOM'S ESCAROLE & BEANS
Ingredients:
¼ cup Extra Virgin Olive Oil
4 Cloves of Fresh Garlic, chopped
4 cans of White Cannellini Beans (Progresso or Bushes)
1-2 Tablespoons Basil (fresh or dried)
Salt and Pepper (to taste)
2 Tablespoons Parsley (fresh or dried)
2-4 cups Swanson chicken broth (low-fat, low-sodium) – this amount depends on how “soupy” you like it.
2 bags already cleaned and cut escarole (or 1 large head)
Directions:
Cover the bottom of a Dutch oven pot with EVOO and your garlic. Let that simmer until garlic starts to cook (don’t let it brown too much).
Next, add add 4 cans of Cannellini beans salt, pepper, basil and parsley.
Then add chicken broth (amount depends on how soupy you like it). Start with 2 cups, you can always add more.
Boil escarole in a separate pot for about 10 minutes, drain and then add to the pot and simmer for about 20 minutes (you can also add the escarole directly to the pot if you prefer).
Enjoy with a flat round loaf of Italian bread with butter...YUMMY!!!
Recipe makes approximately 6 servings.
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