Pompa Sisters' Fall Soup with Scarola

comments (0) May 13th, 2008     

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Ingredients:
1 medium onion, sliced
3 Tbs. olive oil
4 garlic cloves, peeled and minced
1 cup chopped carrots
6 cups homemade meat or poultry stock
1 medium head escarole, washed well and cut into 1-inch strips
2 cups fresh shelling beans, or 1/4 lb. small pasta, cooked and drained
Salt
Red pepper flakes

4 servings

This is true to the spirit of the soup my mother-in-law and her sisters prepared and savored on holidays. If you can’t find fresh shelling beans, substitute a small pasta. I use the cranberry beans I grow.

In a soup pot, sauté the onion in olive oil until golden. Add the garlic and carrots, and cook for a few minutes. Add the stock and the escarole. Cover and cook until the escarole is tender, about 30 minutes.

Separately, boil the shelling beans until tender in enough water to cover them by at least 2 inches. Fresh beans will take only a few minutes. Finish by adding the cooked beans to the soup. Salt to taste. Serve with red pepper flakes on the side.

Recipe by Ed Miller
April 2000
from issue #26

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posted in: greens, soup

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