Monday, January 06, 2014

When does the magic die & White Bean Escarole Soup

Chris and I have been married for 9 years, this past Christmas was our 12 Christmas together. Every year Chris has always put an immense amount of thought into my Christmas gifts - really thoughtful gifts that show how much he knows me and thinks about me. 

This year Chris gave me a dish towel (yes, just one, not even a pair), a knife (with sharpener) and a set of enormous soup bowls that look like they are a perfect size for the Mad Hatters dinner. This my friends is the year the magic died. He might as well have given me a chalkboard with "Get Yer Bitch Ass Back In The Kitchen" scribbled across it.

I won't go on about what I got him. Wait, yes I will. I had portraits taken of the dog and had them framed. See below.

A new outfit from Banana Republic, an $80 bottle of single malt scotch, new dress socks, timberland iphone gloves, stocking stuffers, etc etc, the list goes on.

So, all I have to say is my birthday is in two months - start buying shit now!

Hey - its fucking cold outside, let's have a soup party!
I made a bunch of soup this weekend, for all I care Chris can eat soup until my birthday. I'm kidding. Not.

No, but really, its cold out, and there is nothing better than holding a nice warm bowl of soup on a cold night. The soup in the forefront is the WW Zero Point Asian Soup which I have blogged about in the past. The one in the back is a nice White Bean and Escarole Soup (low fat). Chris and I are heading to Jamaica in a few weeks, so we are both on the bikini diet for a few weeks and nothing helps with filling you up like soup. 

The recipe is from cooking light.


  • 1 tablespoon olive oil 
  • 2 cups finely chopped onion 
  • 5 garlic cloves, minced
  • 2 cups organic vegetable broth (I used 4 cups)
  • 1 cup water
  • 1 teaspoon chopped fresh rosemary (I used dried)
  • 2 (15-ounce) cans no-salt-added Great Northern beans, rinsed and drained 
  • 2 fresh thyme sprigs (I used dried)
  • 1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rind
  • 8 cups chopped escarole (about 1 pound)
  • 1 cup chopped carrot 
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon white wine vinegar
  • 6 tablespoons shaved fresh Parmesan cheese


Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.

 Rating = Damn Good