What’s For Dinner?
Escarole and Bean Soup
(First star is lowest, fourth star is highest)
IN THE KITCHEN WITH . . . / LINDA ARMENTI, ROSWELL:
SOUP: Escarole and Bean Soup
Nominated by Betsy Landers:
"I have just returned home from a delightful evening spent in the kitchen of my neighbor, Linda Armenti, with four other women from our subdivision. As an offering of our neighborhood women's club, Linda volunteered to teach a class on bread-making in her home.
"I knew that Linda was fond of cooking, but I never knew what an expert she was. She obviously loves cooking and baking. For Linda, it is a passion more than a hobby. Having always been vaguely intimidated by making yeast breads, I was awed by her confidence and knowledge. What struck me most was how relaxed she was about throwing in 'a little of this and a little of that' [and] how much fun she seemed to be having.
Hands on time: 20 minutes Total time: 30 minutes Serves: 6
4 tablespoons olive oil (divided)
2 heads escarole, torn into pieces
2 tablespoons butter
2 carrots, finely diced
1 onion, finely diced
3 cloves garlic, finely diced
1 (15.8 -ounce) can white kidney beans (cannelloni), rinsed and drained
4 cups low-sodium chicken broth
1/2 cup ditalini pasta or other small pasta
Salt and black pepper to taste
In a skillet, add 2 tablespoons oil and saute escarole until wilted. Set aside.
Meanwhile, cook pasta. Drain and add to soup. Season with salt and pepper.
If you like a thinner soup, add additional chicken broth.