White Bean & Escarole Soup
Tender white beans and sautéed escarole in a handcrafted vegetable stock with fennel, chopped basil and a touch of extra virgin olive oil.
White Navy Beans, Vegetable Stock (water, onions, cabbage, celery, mushrooms, carrots, turnips, black peppercorns, mustard seed, dill weed, thyme, bay leaves, marjoram), Escarole, Fennel, Onions, Extra Virgin Olive Oil, Lemon Juice, Sea Salt, Basil, Water, Corn Starch, Garlic, Spices, Thyme.
- High Fiber
Chopped parsley, scallions, fennel greens, fresh thyme, escarole chiffonade, olive oil fried croutons, grated parmesa or romano cheese.
Serve with potato latkas, parmesan lace, whitebean puree or bruchetta.
Top Shelf ($$$)
Serve over cooked flat pasta with grated parmesan or romano and exta virgin oilve oil, serve with grilled sausage of any kind, grilled smoked pork chop, sliced grilled chicken, roasted pork, hanger or flank steak.