Friday, September 28, 2007

Escarole, Three Bean, and Roasted Garlic Soup

From Cooking Light magazine . . .
example

roasted garlic
fresh sage
olive oil
escarole
veggie broth
Basic Marinara (I blogged about this recipe a couple of days ago)
black pepper
Great Northern beans
kidney beans
pinto beans
Parmesan cheese

Other than roasting the garlic, this was incredibly easy to make, as you can see by the short ingredient list. Rich, smoky (from the fire-roasted tomatoes I used in the sauce,) slightly sweet, and downright delicous.

5 comments:

Courtney said...

What a beautiful photo! It looks like something you would have in a restaurant...
It sounds great!

Courtney

Vivacious Vegan said...

This looks delicious. Would you believe I've never had escarole? Crazy, I know.

Catherine said...

Courtney, thanks! Actually, I was kind of mad at myself for sloshing the soup all over the rim while transferring it to my desk for photo-taking . . . lighting in my kitchen is ba-ad!

Crystal, thanks! It is very, very delicious. I don't think I'd ever had escarole until this soup, either! It's definitely one of the more mild greens -- sweeter, even. A very nice addition to all of the beans, roasted garlic, and tomato sauce. Mmmmm!

Anonymous said...

I'd love to make this soup at home, but I don't have the exact measurements. Could you share the recipe with us?

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