Grandma Rose’s Escarole Soup
An Italian grandmother’s delicious anti-inflammatory soup recipe delivers a strong start to a new year.
Yields: 4 servings
2 Tbsp olive oil
2 cloves of garlic, diced or minced
1 head of organic escarole, chopped and rinsed
1 (13-oz) can cannelloni beans
4 cups water
2 bouillon cubes, organic chicken or veggie
1 tsp sea salt
½ tsp black pepper
*Locatelli cheese, shaved, for serving (optional)
Sauté diced garlic in olive oil on medium heat in a saucepan. Add water and bouillon cubes. Heat on medium-high heat until cubes dissolve.
Add escarole and simmer for 15 minutes. Add the cannelloni beans and simmer five additional minutes. Add sea salt and black pepper, stir. Serve warm.
*Optional: Add shaved Locatelli cheese on top for serving.
Recipe courtesy of Leslie Dowling, East West Functional Training. Connect with Leslie at [email protected].