Kuntrageous! (laceyslostlove) wrote in vegancooking,
Kuntrageous!
laceyslostlove
vegancooking

White Bean and Escarole Soup

last night, while i was standing in line at the Turnip Truck (the neighborhood organics store), i was looking at their soups. One was vegan, and even though i've NEVER liked White Beans, i tried it because it smelled really good. It was DELICIOUS. They have ingredients printed about it, but of course no amounts and they weren't even in the order that ingredients normally are (like, the item used most first, etc). I can pretty much improvise with the order and amounts, but one of the ingredients was Apple Cider Vinegar. after SEVERAL google searches and memory searches, i can't find a recipe with that ingredient. Any ideas on how much/when to add the ACV??
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??
Subscribe
  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded 

  • 18 comments