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| Beans and Greens |
Origin: Recipe Compliments of Rachael Ray
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Ingredients:
2 tablespoons Rachael Ray All-Italian EVOO, Extra Virgin Olive Oil
4 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
1 onion, chopped
Salt and pepper
2 heads escarole, cleaned and coarsely chopped
Freshly grated nutmeg, to taste
1 (15-ounce) can of butter beans or cannellini beans
1 quart Rachael Ray Veggie Stock-in-a-Box
2 teaspoons lemon zest
Lots of grated Parmigiano-Reggiano to pass at the table
Crusty bread for dunking
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Preparation:
Preheat a large soup pot over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the garlic, red pepper flakes, onion, salt and pepper, and cook stirring every now and then for 3 to 4 minutes. Add the escarole, working in batches to make room for all of it in the pot. Once the escarole is all in, season with some nutmeg. Add the beans and veggie stock and bring up to a bubble, then simmer for 10 minutes. Add the lemon zest, stir to combine.
Taste and adjust seasoning with a little more salt, pepper and nutmeg. Serve with some grated Parmigiano and crusty bread.
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