The Temperature Worm Turns

It was cold yesterday—delightfully, autumnally windy and crisp.

Escarole Soup

So I made soup after all!

[Note: I was hungry, and I made this more rustically than I otherwise would have, not having the patience or blood sugar levels necessary to julienne carrots and chiffonade a giant head of escarole. Also, I dislike having cheese melt haphazardly into hot soup, so I added the Parmesan as it began to cool; that way, its strawlike bite was preserved.]

Soup in process

Escarole Soup with Roman Beans

Serves 6.


1 head escarole, cut in chiffonade

1 cup carrots, julienned

1 cup Roman beans, soaked overnight, then rinsed and drained

1 clove garlic, minced

1 onion, diced

1 tablespoon extra-virgin olive oil

1 tablespoon dried oregano

10 cups chicken stock, warmed

salt and pepper, to taste

freshly grated Parmesan, for garnish


Warm the olive oil in a large stockpot over medium heat. Add onions and garlic: sauté until translucent. Add beans and oregano, lightly sauté for 1-2 minutes, and deglaze pan with 4 cups of the stock. Reduce heat to medium-low, add remaining stock, and simmer until beans are tender, about 30 minutes. Add carrots, raise heat to medium, and simmer for 2-3 minutes. Stir in escarole, add salt and pepper, and serve immediately once greens have wilted. Pass Parmesan at the table to shower over soup.

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