escarole + white bean soup

It’s hard to post inspirational design while we are in the middle of this terror
happening after the bombings at the Boston Marathon.
Boston is on lockdown and we are all frightened.

Think comfort food.
This is one my favorite easy soups to make.

Escarole + White Bean Soup


Makes 6 servings, 1 1/2 cups each
Total time 40 minutes


1/4 cup extra-virgin olive oil
1 large onion, chopped
1 cup halved cherry tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1/4 cup chopped garlic
2 teaspoons Italian seasoning, or 1 tablespoon each chopped fresh basil & oregano
1/2 teaspoon freshly ground pepper
2 14-ounce cans vegetable broth
2 15-ounce cans cannellini beans, rinsed
1 head escarole, chopped
1/2 cup freshly shredded hard Italian cheese, such as Parmesan, Romano or Asiago


Heat oil in a Dutch oven over medium heat.
Add onion, tomatoes, celery, carrot, garlic, Italian seasoning and pepper and cook, stirring often, until the vegetables are beginning to soften and the onion is translucent, about 10 minutes.
Add broth, bring to a simmer, and cook, stirring often, until the vegetables are tender.
Stir in beans and escarole and cook, stirring often, until the escarole is just tender, about 5 minutes.
Serve with a sprinkle of cheese.

                      Make Ahead Tip: Refrigerate for up to 2 days.


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Dawn Cook Design

Sources, Styles & Inspirations from Interior Designer, Dawn Cook

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