Monday, November 25, 2013

A Most Amazing Soup

Escarole, Chorizo, Chicken and Cannellini Bean Soup. When I finished making this soup I smiled. It looked good and it tasted even better then it looked. I love making meals like this.
I sauteed chopped onion, carrot and celery in a pan with olive oil. When the vegetables were soft I added the washed and chopped escarole. I let the escarole wilt a bit and then added chicken broth, chorizo and chicken (the chicken was from the broth I made in September and had in the freezer). Next I added the rinsed beans and seasoned the pan with salt, pepper and thyme. I let it all simmer and then I squeezed 1/2 a lemon into the pan. It was light and had a fresh taste to it. Perfect for a very cold November night.

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