This hearty farm-fresh soup celebrates some of the season’s best harvests.
Tender escarole, creamy Alstede Fresh white beans, and flavorful garlic scapes come together in a comforting dish that’s perfect for showcasing the abundance of your CSA share.
Ingredients:
2 cups cooked Alstede Fresh White Beans
4–6 cups vegetable broth
2 bay leaves
¼ cup extra-virgin olive oil
6–7 cups coarsely chopped escarole
(or a mix of escarole and kale)
1 medium onion, diced
4 garlic scapes, thinly sliced
½ tsp crushed red pepper flakes, or to taste
Salt and black pepper, to taste
Directions:
1. In a large pot, combine the white beans, 4 cups of vegetable broth, and bay
leaf. Bring to a gentle simmer and cook for 10 minutes.
2. Stir in the escarole and continue simmering for 10–15 minutes, until the
greens are tender.
3. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion
and garlic scapes and sauté until softened and lightly golden, about 5–7
minutes.
4. Ladle one cup of the hot soup into the skillet. Add the red pepper flakes
and stir to combine. Pour the seasoned mixture back into the soup pot.
5. Season with salt and pepper to taste. Add additional broth if desired and
let the soup rest, covered, for 10 minutes before serving. Remove bay
leaves before serving.
Serving Suggestion:
Serve with crusty bread and a sprinkle of grated Parmesan cheese. For a heartier meal, add sliced cooked sausage and simmer for an additional 10 minutes to blend the flavors.
