Sunday, April 28, 2013

Escarole and White Bean Soup






















This soul enriching soup is an Italian classic that I customized by using some lamb loin chops as the meat and bones as the flavoring for the stock.  This easy to make comfort food takes about 1.5 hours total time, feeds 8 and costs about $20.

Lamb, Escarole and Cannelloni Bean Soup
3 lamb loin chops
1 lb cannelloni beans
6 cups of water
1 quart organic vegetable stock
1 cup carrots, large rounds
1 white onion, large dice
1/2 red bell pepper, large dice
3 cloves garlic, rough chop
A few sprigs of marjoram and thyme
1 large head of organic Escarole, sliced into ribbons
1 tablespoon Parmesan cheese

Soak the beans in warm water for and hour.  In a large pot cook the beans with the water and vegetable stock.  Bring the beans to a boil and then cover and simmer for 1 hour or until tender.

Remove the meat  from the bone of the lamb loin chops and dice, reserve the bones and large pieces of fat.  In a large skillet brown the bones and fat over medium heat until browned well.  Add fat pieces and bones to the beans.  Using the same large skillet, saute the carrots, onions, red peppers and garlic until lightly golden.  Add the vegetables to the beans and season with salt and pepper.  Let cook about 20 minutes to bring all of the flavors together.  Add the escarole to the soup and remove from the heat.  Let stand 10 minutes and then serve.  Top with inner escarole leaves and grated Parmesan cheese.  I also made some olive oil croutons to enjoy the soup even more.  Buon Apetito!

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