Vegan From The Enchanted Broccoli Forest, Mollie Katzen
The recipe calls for escarole, but you can substitute any green - spinach, kale, chard, collards - or a combination. You can use canned white beans (2 15-oz. cans, rinsed thoroughly) or dried beans (start with 1-1/2 cups).
Serves 4 to 6
1 Tbs. Olive oil 2 cups chopped onion 1 bay leaf 2 stalks celery, minced 2 medium carrots, diced 2 tsp. Salt (or to taste) 6 cups water 3 to 4 cups cooked white beans 3 Tbs. (about 10 cloves) minced fresh garlic 1-1/2 lbs. Escarole, minced fresh black pepper to taste toppings: freshly grated nutmeg, minced parsley, parmesan cheese
Heat the oil in a soup pot or Dutch oven; add the onion, bay leaf, celery, carrots, and salt. Cook over low heat for about 10 minuets, then add water. Cover, bring to a boil, lower the heat to a simmer, and cook quietly for a bout 20 minutes, or until the vegetables are very tender. Add beans, garlic, and as much of the escarole as you can fit. Cover and wait a few minutes. When there is room, add more escarole in batches, waiting between additions for the greens to cook down. Add black pepper to taste. Serve hot, topped with a grating of fresh nutmeg, a little parsley, and a generous sprinkling of parmesan cheese. - Updated: January 16, 2007
