It’s raining. Not a warm summer rain; a late September rain that harbors a bit of a chill. I also have an unshakable change of season cold. Bottom line: it’s a day for soup. Actually, two soups. Turkey Soup made with yesterday’s homemade stock, and Frank’s favorite Escaole and Bean.
Turkey Soup From Leftovers
1. Chop an onion, a stalk of celery, a large carrot and a parsnip and sauté them in a little olive oil until they soften a bit. Season with salt, pepper; and a shake of red pepper flakes.
2. Add a quart of stock and simmer until the veggies are soft.
3. I added some leftover mashed butternut squash and some chopped turkey.
4. I cooked noodles separately, so that they wouldn’t absorb too much of the broth, and then added them.
Escarole and Bean Soup
1 bunch of escarole, cleaned and chopped into bite-size pieces (toss the outer leaves and the really tough parts)
1 large onion, chopped
2 cloves garlic, minced
1 can (15.5 oz.) cannelloni beans (drained and rinsed)
Quart of chicken broth
salt/pepper/red pepper flakes
1. Film your soup pot with about a tablespoon of olive oil. Saute the onions until they soften.
2. Add the garlic. Cook for about a minute until you can smell the garlic.
3. Season with salt and pepper (about a half teaspoon each) and a couple of shakes of red pepper flakes.
4. Add the beans; stir to combine everything.
5. Add the broth. Bring to a boil; lower the heat and simmer for about 15 minutes.
6. Add the escarole. Continue to simmer for another 10-15 minutes until the escarole is soft, but still has color. Taste for seasoning and adjust if necessary.
7. Serve with grated Parmesan cheese, if desired.