Today is the Winter Solstice, the shortest day of the year and a full moon. The air is crisp and humid, and the cold rain is coming. There is nothing like cozying up to a warm fire with a hearty bowl of White Bean and Escarole Soup. It’s comfort food through and through! Enjoy!

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Ingredients:

1 ½ cup dried cannellini beans, (soaked overnight and cooked,) or 3 cans cannellini beans

1 can diced tomatoes

1 onion, chopped       

2 carrots, chopped                   

2 potatoes, cubed

2 celery

4 t. salt

2 t. pepper

6 cloves garlic       

10 cups water

4 sprigs Rosemary

6 sprigs thyme

3 sprig oregano

1 bay leaf

2 heads escarole, chopped   

Instructions:

1. Sauté onions and carrots in olive oil for 5 min.

2. Add celery, garlic, and potatoes, and sauté for 5 more minutes.

3. Add remaining ingredients and bring to a boil.

4. Reduce heat and simmer for 30 minutes until everything is soft.

5. Adjust salt and pepper to taste.

6. Remove 2 cups of soup and puree in food processor, and back into pot, or use immersion stick to partially puree some of the soup.

7. Serve with lemon wedge.