Project Description

Courtesy of Chef Brian L. Lichorowic of Feed Bag Foods

Recipe Ingredients:

  • 1 cup dry Navy Beans

  • ¼ cup diced celery

  • ¼ cup diced onion

  • ¼ cup diced green bell pepper

  • 2 cups chicken stock (homemade or canned)

  • 2 cups water

  • 1 tablespoon garlic, thinly sliced

  • 1 head escarole (1-1 ½ pounds) washed, dried and torn into bite size pieces. If escarole isn’t available you can substitute kale or Swiss chard, finely chopped.

  • 3 Tablespoons light olive oil

  • ½ teaspoon freshly ground pepper

  • 2 eggs, beaten

  • Lemon wedges

  • Parmesan cheese, grated

Instructions

Rinse and soak the dry navy beans.

Sauté the “holy trinity” the celery, onions and bell pepper until tender.

In a large saucepan add the soaked dry beans, “holy trinity”, 2 cups stock and 2 cups water. Cook until beans are soft.

Add the garlic and escarole, stirring to submerge.

Cover and cook until the escarole is tender, about 5 minutes.

Add the olive oil and pepper.

Cook, stirring occasionally, for 2 to 3 minutes.

Stirring gently, slowly pour the beaten eggs in a stream into the saucepan; to form thin strands like those in egg drop soup.

Serve hot, with lemon wedges and grated Parmesan cheese.