I have been in possession recently of a very large can of Virginia peanuts, one of my favorite things to eat on earth. It's foolish to pretend that a small handful will curb the peanut craving. But I do take out a small handful, put the lid back on, put the can away (Ha, the wishful thinking!) and crunch away. Then I take out the can again, remove another small handful, put the can away and eat those. Then I do it one more time. And maybe one more time.
All of this is to explain why I'd been craving a cleansing soup, a bracing soup, a soup that feels almost acerbic in nature. A soup that makes me feel a bit less guilty about pulling out that peanut can yet one more time. And while this soup is all of that, it's also delicious, and doesn't feel punishing in the slightest.
And now, maybe I'll have one more small bowl ...
Escarole and Spinach Soup
2 tablespoons olive oil
1 cup chopped onion
1 large carrot, chopped
3 garlic cloves, minced
Kosher salt and ground pepper
4 cups roughly chopped escarole, rinsed and excess water shaken off
4 cups vegetable broth
1 (15-ounce) can cannellini beans, rinsed (optional)
1 (15-ounce) can diced tomatoes
10 ounces baby spinach leaves, roughly chopped
Freshly grated parmesan cheese to serve (optional)
Heat the oil in a heavy, large pot or Dutch oven at medium-low heat. Add the onion, carrot and garlic, season with salt and pepper, and saute until the onion is tender and golden brown, about 8 minutes.
Increase heat to medium-high, add the escarole, and cook, stirring occasionally for 4 minutes, until the escarole is wilted. Add the broth, beans (if using) and tomatoes, and bring to a simmer over high heat. Reduce the heat to medium-low. Simmer until the escarole is tender, about 20 minutes.
Add the spinach and stir until the spinach is wilted, about 2 minutes. Adjust the seasonings.
Ladle the soup into bowls, sprinkle with the Parmesan cheese if desired, and serve hot.
Makes 8 to 10 servings.
Food on 01/17/2018