White Bean & Escarole Soup

By á-8242

Ingredients

• 2 c cooked white beans (navy or pea) (1 cup dry beans) (1 1/2 - 2 hours)
• 1 T each butter & OO
• 2 med cloves crushed garlic
• a c chopped onion
• 1 bay leaf
• 1 stalk minced celery
• 1 med carrot, diced
• 1 t salk
• fresh blk pepper
• 5 c stock or water (water from cooked beans may be used)
• 1/2 lb fresh chopped excarole or spinach
• freshly grated nutmeg

Preparation

Step 1

Cook onions & garlic in combined butter & OO over low hear.
When onions are limp (3-5 min) add bay leaf, celery, carrot, s&p.
Stir & sauté another 5 min. Add stock or water.
Cover.
Let simmer about 20 min.
Add cooked beans & escarole or spinach.
Cover, continue to simmer over very low heat another 10-15 min.
Top each bowlful with nutmeg.