For
The Love of Your Heart
Easy Esselstyn Diet Recipes with Pictures: Escarole White Bean Soup
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Dinner: 031 |
Escarole White Bean Soup |
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Klaus |
Dinner
This traditional vegetable soup is robust and
filling since escarole green is more robust than other leafy greens like
lettuce. |
Served
Escarole makes a hearty dinner when combined with white beans. The light bitterness of the sturdy green is balanced with the mild bean flavors and provides a satisfying filling meal. |
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Get in Advance: 1 1/3 cup of dry great northern white beans soaked overnight in the fridge and partially cooked for 30 min (or 2 15oz cans of northern white beans, with fluid)) 1 large head escarole, washed and cut into ½ inch stripes and then pieces 2 onions, chopped 2 cloves garlic, minced 2 bay leaves 1 teaspoon oregano 1 celery stalk, sliced finely 1 carrot, diced 1 cup of no-salt vegetable broth 3 cups of water (2 cups if canned beans are used) ½ teaspoon nutmeg for garnish Have On Hand: Hearty crisp bread |
Ingredients
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Recipe (Modified from What Do You do with this Stuff, p21) For 4 generous Portion. Prep time 90 min. Prepare the Beans Soak in fridge overnight 4 One-Third-Cup measures of great Northern white beans in 4 cups of water. Wash beans and cook partially for 30 min only so that they are still a bit hard in their center. Then let slowly cool down. Prepare the
vegetables Chop the two onions Mize the 2 garlic cloves Slice the celery stalk and carrots Wash the escarole leaves Cut into ½ inch wide pieces, including the stems. Stew Soft Vegetables in big soup pot: Braise chopped onions for 5 min Add mince garlic until fragrant Cool down and deglaze with one cup no-salt vegetable broth Add Hard Vegetables Add 4 cups of water (add one cup less if using cans and their liquid) Add sliced celery and diced carrot Add bay leaves and mix in oregano Let simmer for 20 min Add Beans and Escarole Add beans and mix under Add escarole, fold under batch-wise by placing them at the circumference of the pot and then covering them with broth and beans scooped out from the center of the pot. Simmer gently for 20 min, folding under from time to time Ready to Serve Fill into bowls and sprinkle with nutmeg Serve with crisp bread or toasted coarse grained bread. |
Workplace Starting
to wash the salad leafs.
Soaked beans (2 coups for making 3 cans)
Cooked beans (for 1 can from 2/3 cup dry)
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Chopping the onions
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Mincing
the garlic
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Chopping the carrots
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Cutting the green across into stips
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Cutting the strips into pieces
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All ready for making the soup
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Braising the onions
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Deglaze with vegie broth
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Added hard vegetables and spices
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Added beans
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Adding the greens batch-wise aat the perifery and
covering them with beans from the center
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Greens folded under
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Escarole and bean soup cooked
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Prepared
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Klaus Starting with cooking or If you are in a hurry you may
use canned beans. But it is so simple to save money and start out with dry
beans. Previously I also used toasted whole grain salt-free bread, but now I
am only using crisp bread since it is fat-free. |
Ingredients with canned beans
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Canned beans ready to go
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Dinner
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Prepared
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Comments: Write to heart@youworldtree.com and
we will add your contribution here. |
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