here is the recipe i'm going to use since it was DELCIOUS!
1 head escarole (1 lb), tough ribs discarded and leaves thinly sliced (8 cups)
2 tablespoons olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
1 large celery rib, cut diagonally into 1/8-inch-thick slices
2 carrots, cut diagonally into 1/8-inch-thick slices ( will probably omit this)
2 (13 1/2- to 14 1/2-oz) cans vegetable broth (28 ounces)
3 cups water
1 (16- to 19-oz) can white beans such as cannellini, rinsed and drained
Preparation: Cook escarole in a 6- to 8-quart pot of boiling salted water until tender, about 5 minutes, then transfer with slotted spoon to a large bowl of ice and cold water to stop cooking. Drain escarole in a colander, pressing gently to remove excess water.
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, garlic, celery, and carrots, stirring occasionally, until golden, about 5-7 minutes. I would probably add the carrot and garlic last if you chop it finely since carrots go soft more quickly than onions and garlic can burn pretty easily.
Add veggie broth and water and bring to a boil, then add escarole and beans and simmer, uncovered, until carrots and celery are tender, about 10 minutes. Season with salt and pepper. I would simmer the soup for about 30 minutes instead of ten if you want the beans to start forming a creamy consistency.
The soup i had last night tasted like it was CREAM based. OMG so delicious.
any ideas on the ACV??