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Comfort food is one of those dishes that just makes you feel like you’re being hugged from the inside out. Specific comfort food is different for everyone but It’s usually one of those dishes that brings you back to a happier time and place in your life. A moment that made you feel safe and loved. That’s at least how I think of comfort foods.
To me nothing is more comforting than a bowl of soup on a cool crisp fall day. Soup just brings me back to my Mother’s kitchen. Especially around this time of year. I can still see my Mother standing at the stove the day after Thanksgiving making broth. She always saved the turkey carcass and then early the next day would start to make a HUGE pot of turkey broth. She literally cooked it the entire day. It was unbelievably flavorful. I always looked forward to sneaking a cup full of simmering broth and dunking bread inside it. I never learned my lesson though because the soup was always so hot that the bread would practically dissolve before it even hit the cup.
When the broth was done she would let it cool overnight and then in the morning skim all the fat off the top. She divided it up into several batches and froze it for future use. She made enough stock to last at least a few months. She was always good for a bowl of pastina (of course!), tortellini and my favorite escarole and beans.
Italian mother’s cook with love and they share their love in their food. So it might sound a little weird but having a bowl of escarole and beans (or making any of her dishes) is like getting a warm embrace from my Mama! Gosh, even as an adult I still long for one of her hugs! Since that’s not possible anymore I do look forward to preparing her favorite meals and now sharing them with you. It’s so fulfilling to know that I can spread her warm embrace and love with all of you.
While this is not her exact recipe, I do hope my version of her soup will take you back to a warm comforting place and fill you with happy memories. Just like it does for me.
Check out the recipe card below for the details and let me know what you think in the comments below. Also, if you like this recipe please SHARE this post with your friends!
I hope you’ll enjoy …. Happy Cooking!
Escarole and Beans
- 1 medium head of escarole
- 3 tablespoons of olive oil
- 6-7 cups of Chicken or vegetable stock
- 1 19 oz can of White Cannellini Beans
- 5 cloves of crushed garlic
- salt and pepper to taste
- cup Optional: 1/2of diced san marzano tomatoes
- Cut the escarole into 2-3" pieces and soak in water. Change the water a few times to make sure all the dirt is off the greens. In a small pot warm up 6 cups of stock. In a medium pot saute garlic in oil until lightly browned. If adding tomatoes do so now and saute a moment. Then add escarole and toss through the pot. Next, add the beans and mix all together. Salt and pepper to taste. Then add the warm stock to the pot. Cover and let simmer for aproximatley 20-30 mintues (until the escarole and beans are cooked.) Serve with some grated parmesan cheese.
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