Fagioli e Escarole Soup

Fagioli means beans.

Serving for 2

Soffritto
1 carrot sliced into coins
1 celery stalk sliced into coins
1 small shallot finely diced
1 TBSP olive oil
½ dry white wine

Bouquet Garni
1 sprig of fresh rosemary
½ bay leaf
4 sprigs fresh Italian parsley
Wrap in a cheesecloth sack and tie end with string.

Dash of red pepper flakes
1 TBSP rehydrated dried Porcini mushrooms
2 cups of chicken stock (Add as needed)
S&P
1 can Cannellini beans w/juice
5 large escarole leaves washed and chopped into 1 inch strips.

In a soup pot, sauté the Soffritto in olive oil. Add the wine. Add the rest of the ingredients and cook until everything is hot for serving. Remove the Bouquet Garni sack before serving.

As of 1/5/20

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