Ingredients
1 Lg. or 2 sm. heads of Escarole
1-2 Tbsp E.V. Olive Oil
1 Lg. clove garlic, minced
1+ Tbsp. minced fresh Rosemary
1/2 cup chopped onion
1 shallot, chopped
1/2 cup chopped carrot
1/2 cup chopped celery
1-2 cups cooked chicken
1 Qt. chicken broth
3 cans Small White Beans (Organic is best)
Preparation
Wash and chop the Escarole into bite sized pieces. In soup pot, saute Rosemary and garlic for 1-2 minutes, then add carrots, onion and celery. When softened, add all escarole and cover to steam for 3-4 minutes. Add chicken, broth, and beans, then simmer for 45 minutes or so, until escarole is well softened. Season to taste and serve with a swirl of truffle oil or Rosemary oil and crusty bread. We also like to add grated parmesan to the soup upon serving, for the cheese lovers in the family!
