[12] Escarole, White Bean and Roasted Garlic Soup
Right now, you’re probably saying “wait, didn’t they already make this once? 13 entries and they can’t keep from repeating?” Well, WE CAN’T HEAR YOU, YOUR MICROPHONE ISN’T ON.
I mean, ah… Not exactly. This is a recipe out of a different book. Last time we used spinach instead of escarole, and this one has roasted garlic in it! What isn’t better with roasted garlic1?
Natasha made this dinner, but I’m typing it up for her.
h2. Ingredients
3 large garlic cloves, unpeeled
1 T olive oil
2 oz pancetta, finely chopped
1 sm onion, finely chopped
1 small head escarole (~12 oz), cored, shredded and washed, but not dried
14.5 oz can of chicken stock (we used home-made!)
1/4 t rubbed sage (we used whole, kind of chopped up.… Continue reading →