It was cold yesterday—delightfully, autumnally windy and crisp.
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.]
Escarole Soup with Roman Beans
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.