Garbanzo Bean Stew With Escarole Recipes

CREAMY WHITE BEAN AND SEAWEED STEW WITH PARMESAN

Steps:

• In a large pot or Dutch oven, heat 1/4 cup oil over medium until hot but not smoking. Add the onion and 1 teaspoon salt and sauté until softened and lightly golden at the edges, 7 minutes. Add the carrots, celery, diced fennel and garlic and sauté until the garlic is fragrant, about 2 minutes.
• Drain soaked beans and add to pot along with 2 quarts cold water, kombu, thyme sprigs and remaining 2 teaspoons salt. Bring to a simmer over high heat. Lower heat, partially cover the pot and simmer gently until the beans are done, 1 to 2 hours. If the beans start to dry out before they are cooked, add a little hot water to the pot, or if they seem too soupy, remove the lid during the last half-hour.
• When beans are cooked, discard kombu and thyme sprigs. If you have an immersion blender, stick it in the pot and give it two or three pulses to create a creamy broth. Most of the beans should still be whole. Or, scoop out 1 cup of beans, purée them in a food processor or blender, and stir them back into the pot.
• Stir kelp into the pot and simmer until tender, about 10 minutes.
• If you have fennel fronds, chop enough to make 2 tablespoons and stir into the pot. To serve, ladle soup into bowls and top generously with Parmesan, pepper and a drizzle of olive oil. Serve with toast.

ESCAROLE SOUP WITH GARBANZO BEANS AND PASTA

Steps:

• Heat oil in pot over medium-high heat. Add garlic; sauté 1 minute. Add broth, 1 cup water, and tomatoes with juice; bring to boil. Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes. Add marjoram, beans, then escarole. Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth. Season with salt and pepper.
• Ladle soup into bowls and sprinkle with Parmesan cheese.

GARBANZO BEAN STEW WITH ESCAROLE

Steps:

• Warm the oil in a pot over medium heat. Add the onion, garlic, and salt and pepper to taste; cook 5 minutes, stirring constantly. Add the beans, broth, 1/4 cup water, thyme, and saffron, and bring all to a boil. Reduce the heat and cook for 20 minutes.
• Remove half of the stew; purée it in a blender or food processor. Return the purée to the pot. (Alternatively, you may use an immersion blender briefly to purée the stew directly in the pot.) Add the escarole. Simmer for 5 minutes until the escarole is tender, adding more water if the mixture is too thick.