Tag Archives: escarole

Who else wants soup?

14 Oct

I like soup. Like a lot. I could eat soup year round. Actually, I do eat soup year round.

One reason for my soup affinity is the fact that I am always cold. No, seriously. Not like how women are always chilly and your Aunt carries a shawl wherever she goes, I mean if the temperature outside drops below 68 degrees, my teeth will chatter if I don’t have a sweater on. I know, ridiculous right? The reason for my constant coldness is I am slightly anemic.  It’s cool, I’ve known this for sometime now. I’ve been prescribed Iron and B12 supplements more times than I can count. Usually it’s not a big deal, my ‘symptoms’ have been nothing more serious than the aforementioned coldness and a slightly uncomfortable handshake because my hands are perpetually freezing. People typically respond “Cold hands mean a warm heart”. I agree.

I’ve avoided taking Iron supplements because they can be… binding. I can typically control my symptoms with my diet. Lately, I’ve been doing a lot of stuff and running myself ragged (hence the lack of posting!) and not eating as well as I should. I noticed I started to feel fatigued and just sort of run down. I started getting headaches and I knew something was wrong when I had a hard time catching my breath during a rather low impact workout.  Yup, my slight anemia had become slightly severe because I wasn’t taking care of myself. Shame on me! Time to take action. I try to eat organic, farm to table, and all the other buzz word phrases that are trendy now.  Not because it’s trendy, because it’s good for my body and my environment.

Still attempting to avoid the Iron supplements, I took to the internet to find other ways to up the iron in my daily intake.  Did I tell you I like soup? Well, I also like pork and beans and basically this soup rocks. Escarole is a winter green so it’s readily available right now. It’s also high in iron and potassium.  This is like a big a bowl of medicine. Yummy, salty, creamy, comforting medicine, that will make your house smell like all the good things about fall and takes about a 25 mins but the flavors are sufficiently complex. It tastes like it took hours.

I hope you enjoy. I feel better already 😉

Here's what you need + a small head of escarole

Escarole, Pancetta and Cannellini Bean Soup

Adapted from America’s Test Kitchen 30 Min Suppers Spring 2011 Mag

Ingredients:

  • 1 tbls olive oil
  • 1/4 lb pancetta, cubed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh rosemary, minced
  • 1 bay leaf
  • 1 15.5 oz cans cannellini beans, drained and rinsed
  • 2 cups chicken broth, homemade or low sodium
  • 1/2 head of escarole, washed and sliced into ribbons
1) Heat the oil in a dutch oven or heavy bottom stock pot. Add the pancetta and saute until crispy. Remove from the pot and set aside.
2) Saute the onion until translucent, 4-5 mins. Add the garlic and rosemary, stirring until fragrant about 30 secs. Add the beans,the stock, and the bay leaf. Bring to a simmer and allow to bubble along slightly until the flavors mix and marry and everything is getting a long nicely, about 10 mins.
3) Meanwhile, prep the escarole.  It’s not difficult, but you want to be careful as it can be pretty gritty. There’s a good tutorial here.  I just  fill the sink with water, dunk it in and swish it around a few times, checking between the leaves carefully.

You'll notice the grit start to settle in the bottom of the sink...

... this one was especially dirty.

4)Transfer 1/2 of the soup to a blender and puree until velvety smooth.  Return to the pot, add the pancetta and escarole. Season with salt to taste and  a few good grinds of black pepper.  Serve!

This smells soo good!

 

When is your favorite time to eat soup?

 

 


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