White bean and escarole soup from The Slow Mediterranean Kitchen: Recipes for the Passionate Cook by Paula Wolfert

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Notes about this recipe

  • br22 on October 30, 2014

    Delicious soup. Pass through a food mill prior to combining with cooking liquid, as necessary, and escarole. Though I bought and soaked the beans overnight the day before making the soup, some of the skins on the beans didn't disintegrate as I'd hoped. The flavors are wonderful as is the cooking method for the beans. I'll stir in another teaspoon of salt when checking the status of the beans after 90 minutes next time.

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