A workers' cooperative growing food on London's edge in the Lea Valley

Endive & White Bean Soup

This is the perfect soup for warmer weather. It is as delicious and satisfying as it is easy to make.

1 bunch of escarole, trimmed, cut into 2-3″ strips
1 tin of cannelini beans, undrained
3-4 cloves of garlic, coarsely chopped
olive oil

Clean the endive  by soaking the leaves in a large bowl of cold water . Do not dry.

Sautée garlic in olive oil over low – medium heat in a large pot, with a little salt.

Add the wet endive, season with salt and pepper, and sautée until it becomes wilty and bright green. Add the beans, and then fill the can with hot water, and add the water.

Categories:  Recipes, Endive