1 head fresh escarole
3 organic Roma tomatoes
½ minced Serrano pepper, seeded & fine chop
4 cloves garlic
32 ounce vegetable stock
1½ tbsp fresh thyme (leave a few sprigs to garnish)
1½ c Great Northern Beans or Cannellini (If dried beans soak overnight and cook al dente . Substituting high quality canned is OK)
1 tsp tomato paste
¼ tsp crushed red pepper flakes
Salt & pepper to taste
Rough chop fresh escarole then soak in a cold water bath and drain a few times until water is clear then set aside.
Dice tomatoes and garlic then seed and fine chop Serrano pepper. Take ½ c of beans and mash with back of a fork … remaining beans can be left whole.
Heat 2 tbsp of olive oil in a pot over a medium heat. Add garlic and sauté 2 minutes. Then add carrots, serrano pepper and ½ c vegetable stock and cook for 5 minutes. Then add escarole and cook down, turning occasionally, about 5 minutes. Finally add tomatoes, thyme, tomato paste, chili flakes, whole and mashed beans and remaining stock and allow to simmer 15 minutes. Check for seasoning then salt and pepper to taste. Serve up immediately with grilled sourdough or ciabatta and garnish with a few sprigs of fresh thyme and drizzle with high quality olive oil, Enjoy!
Keep the soup at a simmer (do not boil!)
For a milder soup omit Serrano pepper.