White Bean And Escarole "Stoup"

"Stoup" when a Stew and a Soup meet

https://www.cutoutandkeep.net/projects/white-bean-and-escarole-stoup • Posted by Donna T.

This very hearty meal is quick and extremely satisfying and even better the next day!

You will need

1 Onion 3 stalks celery 3 carrots 3-4 potatoes cut in quarters (if they are on the smaller size I used golden potatoes) 2 bunches of Escarole cleaned thoroughly 2 cans white kidney beans or Cannelini Vegetable or Chicken broth S&P Fontina cheese a good

Project Budget

Time

Difficulty

Description

This very hearty meal is quick and extremely satisfying and even better the next day!

Instructions

1. 

   Start with the Trinity (chopped carrots,onions & celery ) Saute in olive oil in your soup pot till they start to soften, add Potatoes and Escarole and Cannelini beans .

2. 

   Add your broth I would say 5 to 6 cups and season cook till the potatoes start to get tender. Now add the pasta uncooked directly to the soup. As the pasta cooks the starch it releases really thickens the soup up nicely. Stop cooking when the pasta is "Al dente" or firm to the bite.

3. 

   Ladle into bowl or oven safe crock sprinkle with the grated Fontina Cheese ...melt and serve with bread. Enjoy