Mom!
Thanks for this great Escarole Soup recipe. The only thing better than Escarole Soup is leftover Escarole soup.
Saute slowly 1 onion in olive oil at the bottom of a large soup pot.
Add 4-5 cloves sliced garlic to the saute (add garlic to taste)
When the saute is wilted and golden, after 15-20 min (yes cook slowly, no scorching)
Add the Escarole which you have thoroughly washed and cut into large bite size pieces.
Pour 2 cups of Vegetable Broth over this and cover allowing the Escarole to start to wilt.
After 5-7 minutes, add one cup of brown rice and 4 cups of vegetable broth, some black pepper.
Cover the pot, bring to a boil and then reduce heat to simmer.
Once the rice is almost entirely cooked (approximately 30 min), add 1 can of cannellini beans rinsed.
Continue cooking for another 10 min and you're ready to eat. Grated Romano/Parmigiana cheese adds the only salt you'll need.
Thank you Farm at St.Peter's for growing such excellent Escarole this season!