Such a delicious hearty peasant dish. Love it on a cold fall day or anytime for that matter. It’s a cross between a soup and a stew. You can even add some cooked ditalini macaroni to this if you want to stretch it. Any small pasta will do. If I wasn’t so lazy I’d run out to the store right now and buy some escarole and make this tonight. Maybe tomorrow night. This is such an easy dish to make and so good for you as well. Escarole is overlooked at times, people are afraid of it. It is actually part of the endive family but is less bitter. With the right spices and sauce it is just heavenly. Mangia!

INGREDIENTS:

2 cloves garlic, minced

1 small onion, chopped

2 tablespoons olive oil

1 head escarole, washed very well and cut into pieces

1 carrot, sliced

1 cup chicken broth

1 15-16oz. can cannellini beans

grated Parmesan cheese

DIRECTIONS:

1. Saute the garlic and onion in the olive oil in a saucepan until translucent. Add the escarole, carrot and broth, bring to a boil. Once it boils simmer for 20 minutes.

2. Add the beans but do not stir them in. Cook for another 5 minutes. Stir gently to mix, then serve with grated cheese and if you like, a nice hot loaf of crusty Italian bread.

Serves 4