Dinner Tonight

The temperature is 28 degrees and much too cold to be greeting a long awaited Spring. I enjoy the hearty comforting foods of winter as much as the next gal. But enough is enough, and I look forward to embracing the bright and fresh flavors of warmer weather.

But for tonight, hopefully one last time, I will be making a hearty soup filled with goodness. Barley and white beans mingle in a tasty chicken broth topped off with ribbons of  hearty escarole. Drizzle with a bit of extra virgin olive and a few shavings of Parmesan cheese and serve it forth one last time before Spring.

Barley, Bean and Escarole Soup

Adapted from a recipe from Eat This Poem
4 servings

1 medium onion, chopped
1 small fennel bulb, cored and chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
2 tablespoons extra virgin olive oil, plus more for serving
1/2 cup barley
Salt and pepper
1 garlic clove, minced
1 tablespoon tomato paste
pinch crushed red pepper flakes
4 cups chicken stock plus 2 cups water
1 small head escarole, roughly chopped
2 cups cooked cannellini beans
Parmesan cheese for serving

 Add onion, fennel, carrot, celery and garlic into bowl of food processor and pulse until finely chopped. In a large pot heat 2 tablespoons of oil over medium heat. Add the barley and cook, stirring often, until the grains are slightly browned, about 3 minutes.

Add the chopped vegetables to the barley and season with a generous pinch of salt and pepper. Saute, stirring occasionally, until vegetables have softened, about 6 to 8 minutes. Add the tomato paste and red pepper flakes and cook until the tomato paste is well incorporated.

Pour the broth into the pot and bring to a boil. Reduce heat and simmer, covered, until the barley is tender, 20 to 40 forty minutes.  Stir in the escarole and beans and cook, uncovered, until the escarole has wilted and the beans have warmed through.

Cook's Note:  If the barley has absorbed too much liquid, just add a bit more water to the soup when you stir in the escarole and beans.
                     

Dinner Tonight

To me, there could be no better antidote to two weeks of overeating, than a big old bowl of escarole and beans.  Not only will a bowl of escarole and beans make you feel virtuous about your diet, but it just may give your immune system a boost.

Escarole is at its peak from December to April. And as are all leafy green vegetables, it is low in calories and high in dietary fiber and antioxidants. Not to mention the fact that a steaming bowl of fragrant greens and beans is filling and delicious.

Chances are you have most of the ingredients in your pantry right now. All you need to do is get to the market and pick up a couple of heads of fresh escarole and start chopping.

I used two heads of escarole, about 1 1/2 pounds, for dinner tonight.  You will need to wash the escarole leaves under running water and drain them.  Slice leaves into 1-inch strips, removing thick stems if necessary.

Heat some olive oil with some crushed garlic and a pinch of red pepper flakes.  Saute about 1 minute.  Then add the greens by handfuls, stirring until they start to wilt before adding more.  It will look like a mountain of greens, but don't worry, they will cook down quickly.  Stir until all are coated with oil.

Add about a cup of low-sodium chicken broth or water--depending on how much escarole you are cooking--and cook until greens are tender.  You may add a potato, cut up, with the broth if you wish. Add one 15-ounce can of cannellini beans which have been drained and rinsed, and simmer until beans are heated through.   Make sure to season with salt and pepper and enjoy.