Serves: 6-8
Ingredients:
4 heads of escarole
1 large carrot, grated
1 large onion, diced
4 cloves of garlic, peeled and lightly crushed
4 medium sized potatoes, peeled and cubed
Extra Virgin Olive Oil, enough to coat bottom of pot
Salt and pepper to taste
12-15 stems of fresh Parsley
9 large fresh Basil leaves
2 sprigs of Rosemary
3 sprigs of Thyme
2 cans of Imported Italian Tomatoes, chopped, reserve juice
2 19 oz. can of Cannellini Beans, with liquid
1 32 oz. container of Vegetable Stock
Freshly grated Parmesan Cheese
Procedure:
Wash escarole well to remove sand, tear into bite-size pieces and leave in colander to drain. Grate carrot, dice onion, peel and crush garlic. Finely mince all herbs. Peel and cube potatoes.
Coat bottom of large stockpot with Extra Virgin Olive Oil. Place on medium heat. When oil is hot add carrots, onion, garlic and herbs, sauté until soft. Add chopped tomatoes, salt and pepper and cook for 5 minutes. Add cubed potatoes, stir until coated, cook for 5 minutes. Add escarole, reserved juice from tomatoes and broth. Cook approximately 30 minutes, add beans with their liquid and cook for an additional 30 minutes or until potatoes are soft.
Serve with freshly grated parmesan cheese and a loaf of crusty Italian bread.
Variations: Chicken stock or water can be substituted for vegetable stock. You can also add diced prosciutto, sausage or boneless chicken breast when sautéing vegetables.
Restaurant: Rao's
Recipe Type: AuthenticSubmitted By: Rao's
Recipe Author: Rao's
Original Photograph By: Rao's
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.raos.com/tuscan-bean-soup.aspx#.Uh_0NdK-pmM