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Escarole and Cannelini Bean Soup

This soup makes lots, enough for at least 10 people. It is a very simple recipe, but it is important to follow it exactly and not to skimp on the oil or garlic, otherwise it will not have the rich flavor. It freezes well. It is adapted from the Addendum to the Political Palate cookbook series by the Bloodroot collective. See bloodroot.com for information on ordering their cookbooks.

2 cups raw cannelini beans, soaked overnight
3/4 cup olive oil
10 cloves garlic, chopped fine but not minced
1 teaspoon hot pepper flakes
2 heads escarole, washed and chopped
1 tablespoon salt
pepper
1/4 cup shoyu
6 oz cooked shell pasta
  1. Rinse beans, add to a large pot and cover with a few inches of water. Bring beans to a boil, turn down heat, and simmer until just done. Don’t let beans break down.
  2. Warm olive oil in a soup pot and add garlic and hot pepper flakes. Cook until fragrant but not burnt, maybe 3 minutes over low heat.
  3. Add escarole and just cover with water. Bring to a boil, turn heat to a simmer, and cook 30 minutes.
  4. Add beans with shoyu, salt, and pepper. Taste and adjust seasonings.
  5. To serve, add pasta to bowl then pour in hot soup.