Since I am always inquiring recipes from different people, my friend’s mom who reads the blog gave me this recipe along with a few others. When I saw this recipe, I thought it seemed very simple and not too time-consuming to make but the ingredients would yield a great flavor. I changed the original recipe to fit my tastes as well as what I could find in the store. I couldn’t find escarole in the store so I decided to use kale which is very similar and also a very healthy alternative. Whole Foods was sold out off the cannellini beans so I opted for black-eyed peas. The original also called for bacon and I decided to make the soup healthier by using turkey bacon instead. The lesson here is that you don’t have to sacrifice flavor by using healthier alternatives for ingredients.
- 1/4 lb bacon (turkey bacon)
- 1 lb chopped escarole (kale)
- 2 cloves garlic, minced
- 1 qt chicken broth
- 1 15 oz can cannellini beans, drained and rinsed (any type of beans will work here)
- salt, pepper, red pepper flakes to taste