White Bean and Escarole Soup

This classic soup, featured in The Sopranos Family Cookbook, among others, usually includes some small, tubular pasta, such as ditalini. However, to accommodate a somewhat wheat-intolerant mother, the pasta has been replaced with vegetables. Surprisingly, you won’t miss the macaroni at all. Goes well with a hearty loaf of Pugliese bread.

White Bean & Escarole Soup

2 14 oz. cans vegetable broth
1 can Great Northern or canellini beans, drained and rinsed
2 carrots, sliced
2 ribs of celery, sliced
1 medium onion, diced
2 cloves garlic
3 tablespoons extra virgin olive oil
1 head escarole, washed and chopped
1 28 oz. can whole tomatoes (preferably plum)
Salt and pepper to taste
Freshly grated Parmesan cheese (optional)

Sauté the onions in olive oil until translucent; add the garlic, salt and pepper. Next, add the carrots and celery. Once the vegetables are slightly softened, add the escarole, vegetable broth and whole tomatoes, crushing the tomatoes slightly by hand or with the back of a wooden spoon.

Simmer until all the vegetables are tender, about 30 minutes. Serve with the Parmesan cheese on top, if desired.