Potato and Escarole Soup

An Italian café in New York City’s Chelsea district was serving this soup on a blustery winter day when my husband and I were doing the gallery scene. Alas, it had
a meat stock, so I was unable to try it. The combination sounded so good that I made a note of it, and decided to create my own version of this soup, which is indeed perfect for a chilly day.

Serves: 6

• 2 tablespoons extra virgin olive oil
• 1 medium onion, quartered and thinly sliced
• 2 to 3 cloves garlic, minced
• 6 medium or 4 large potatoes, preferably russet or golden, peeled and diced
• 2 medium carrots, thinly sliced
• One 32-ounce carton low-sodium vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• One 16-ounce can cannellini (large white beans) or chickpeas,
  drained and rinsed
• 1 medium head (6 to 8 ounces) escarole, coarsely chopped and rinsed
  (see variation, below)
• 1/2 cup chopped fresh parsley
• Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until both are golden, stirring frequently.

Add the potatoes, carrots, broth, basil, thyme, and 2 cups water. Bring to a gentle boil, then cover and simmer gently for 20 minutes, or until the potatoes and carrots are tender.

Stir in the beans, escarole, and half of the parsley. Simmer gently for 8 to 10 minutes, or until the escarole is tender.

With the back of a wooden spoon or a potato masher, mash some of the potatoes in the soup to give it a nice base. Stir in water as needed (up to 2 cups). The soup should be thick, but not overly so. Return to a simmer. Stir in the remaining parsley, season with salt and pepper, then serve.

If time allows let the soup stand off the heat for an hour or more before serving, then heat through as needed.

Variation: Use a medium bunch of stemmed kale,  or a small head of savoy cabbage in place of escarole.

• Explore other recipes for hearty winter soups.