I got escarole in my CSA Week #3 basket (ingredients marked with an *) and so I made this soup. Believe it or not, I like soup in the summer!
3 garlic scapes*
1 head of escarole*
2 cups cooked cannellini beans
2 cups water
S and P
Dice the onion and sauté in olive oil and a dash of salt. Dice up the carrots and add to the carrots. Thinly slice the garlic scapes. Add to the mix. Chop up the escarole and add to the pot. Season with salt and cook it down for about five minutes. Add the cannellini beans and water and bring to a boil. Then reduce to a simmer, season with salt and pepper, and let the flavors combine for twenty minutes or so.
I am not a fan of clear broth soup so I like to use my immersion blender for maybe 5 pulses so it is not a total puree but there are still beans in tact. The top photos is the before and the bottom is the after. Enjoy either way!