What have I been doing during this crazy pandemic? I'm getting ready to officially open and announce my new home for Blackbird! Yay!
Oh and I'm watching WAY too many episodes of the Real Housewives of New Jersey....yep. Anyone who knows me might not guess I watch, nevermind binge-watch, such ridiculousness, but it's true.
They make a lot of Escarole Bean soup on that show! I love soup and I love trying new recipes. So I'm sharing it with you. Enjoy!
A healthy splash of olive oil
2 garlic cloves, chopped
1 large head of escarole, chopped
Salt to taste
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
Parmesan cheese
Freshly ground black pepper
Heat the olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.