3 Bean Escarole Soup with Garlic Oil & Homemade Croutons

Growing up my mom would make what my grandfather & father would call ’scroll & beans. For those not familiar with this language ‘scarole means escarole. If you’ve never had escarole I encourage you to try. It’s actually a lettuce but it tastes really good, almost sweet, when it’s cooked. I’ve always had it in chicken broth with canellini beans, grated cheese & crusty bread so when I found this recipe I channeled my youth & conjured up my take on this classic (to me) combination. I used three different kinds of beans because I didn’t have three cans of cannellini beans, so if you want to stick to one kind - go for it! You can skip the croutons & extra cheese if you like - but why would you want to do that? This is a quick & satisfying dinner especially while this weather continues to flirt with spring (it was 37 degrees yesterday & I think that’s pretty close to spring - today not so much.)

PS: For those observing Lent this will be a great meatless dish for your Friday dinner. Enjoy!

PPS: if you're gluten-free - skip my beloved croutons!

Turkey & White Bean Chili

The mercury is dropping this week, so bundle up & cozy up to a hot bowl of chili like this one.  I adapted this recipe from Giada's White Bean & Chicken Chili.  The technique is similar but I changed up the ingredients a little bit but not much. I like this spicy chili because it's a bit different than traditional tomato based chilis in that there isn't any in this one.  It's a hearty chili with dark greens & creamy beans.  It's just what mother nature ordered this week.

Read more for the full recipe & photos.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 pounds ground turkey
• 1 teaspoon salt, plus more for seasoning
• 2 tablespoons ground cumin
• 1 tablespoon fennel seeds
• 1 tablespoon dried oregano
• 2 teaspoons cayenne pepper
• 3 tablespoons flour
• 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
• 1 cup beet greens or red swiss chard, stems removed, leaves chopped into 1-inch pieces
• 4 cups baby kale
• 1 1/2 cups frozen corn, thawed
• 4 cups low-sodium chicken stock
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper for seasoning
• 1/2 cup grated Parmesan cheese
• 1/4 cup basil, julienned
• 1/4 cup chopped fresh flat-leaf parsley

Make it!

1. In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat.
2. Add the onion & cook until translucent, about 5 minutes.
3. Add the garlic & cook for 30 seconds.
4. Add the ground turkey, 1 teaspoon salt, cumin, fennel seeds, oregano, & cayenne pepper.
5. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
6. Stir the flour into the turkey mixture.
7. Add the beans, Swiss chard, baby kale, corn, & chicken stock.
8. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
9. Simmer for 55-60 minutes until the liquid has reduced by about half & the chili has thickened.
10. Add the red pepper flakes & simmer for another 10 minutes.
11. Season with salt and pepper, to taste.
12. Ladle the chili into serving bowls.
13. Sprinkle with the Parmesan cheese, julienned basil & chopped parsley.

White Bean Mash

Chris & I had this delicious white bean mash at Tre Voci.  I couldn't stop thinking about it so I googled it & in seconds I was on my way to recreating Nigella Lawson's recipe.  It's really tasty & is a great alternative to mashed potatoes.
Read on for the full recipe & photos.