Thursday, April 30, 2020

Escarole & Bean Soup and a Memory

This dinner could not have been easier.
Take chicken broth out of the freezer and thaw.
Dice onions, carrots, and celery.
Saute vegetables in a hot pan with olive oil until soft.
Add thawed Chicken Broth with an equal amount of water to the pan.
Heat to boiling.
Add rinsed and sliced escarole.
Add Parmesan rind. Thank you Ralph!
Bring to boil.
Reduce to simmer for 30 minutes, or until escarole is cooked.
Add drained can of beans and season soup with salt and pepper.
Remove Parmesan Rind and serve!

I just have to share a memory that popped up in my head. Tonight 14 years ago was the last time that our entire family gathered around my parent's dining room table. My Mom's wake was 14 years ago tonight and after the wake one of my parent's friends, I am pretty sure it was Mrs. Gilbert, sent over an amazing spread of food from Lorenzo's in West Haven. I remember sitting there in the dining room thinking that my Mom would have been happy that we were all together.

1 comment:

Whats Cookin Italian Style Cuisine said...

this looks mouth watering now I am wishing for some... I need to find escarole!