INGREDIENTS
1 1/2 – 2 small heads of escarole, roughly chopped and well rinsed
4 cloves garlic, peeled and chopped
1/4 teaspoon of red pepper flakes, optional
2 cans cannellloni beans, separated
2 medium carrots, peeled and chopped
3 stalks of celery, chopped
5 cups chicken or vegetable stock
1 teaspoon salt
1/2 teaspoon black pepper
1/4 or more of freshly grated Parmesan cheese
DIRECTIONS
Blend 1 can of the drained beans with 1 cup of stock and set aside.
In a large pot over medium heat add the olive oil, garlic, red pepper flakes, salt, pepper, carrots, celery, escarole, and kale and cook until the escarole has wilted. About 3-4 minutes.
Add the pureed bean/stock mixture, bring to boil then reduce heat and simmer for 10-15 minutes.
Ladle into warmed bowls and garnish with cheese if desired.
TIP
Escarole can sometimes be hard to locate at the grocery store. You can usually spot it nestled up between all the leafy green lettuces.
Find more of Pamela's gluten-free recipes at PamelasGlutenFreeRecipes.com.
