{"id":2201,"date":"2013-05-24T13:45:38","date_gmt":"2013-05-24T17:45:38","guid":{"rendered":"http:\/\/stlydias.org\/blog\/?p=2201"},"modified":"2013-05-24T13:47:18","modified_gmt":"2013-05-24T17:47:18","slug":"richards-white-bean-and-escarole-soup","status":"publish","type":"post","link":"https:\/\/stlydiasliturgy.org\/blog\/2013\/05\/richards-white-bean-and-escarole-soup\/","title":{"rendered":"Richard&#8217;s White Bean and Escarole Soup"},"content":{"rendered":"<div>Here&#8217;s what we did for around 40, cut back to about the size of a meal for around 6:<\/p>\n<\/div>\n<div>2 cans of canellini or Great Northern beans, strained<\/div>\n<div>1.5 32oz boxes of veggie broth<\/div>\n<div>1-2 heads of Escarole, cleaned and chopped or shredded into pieces around 1&#8243; wide<\/div>\n<div>1\/3 to 1\/2 lb of peeled garlic cloves (we bought pre-peeled by the pound &#8212; a bulb or two should do)<\/div>\n<div>2 tsp Dried oregano<\/div>\n<div>1 tsp Red pepper flakes<\/div>\n<div>Sea salt to taste<\/div>\n<div>Extra Virgin Olive Oil<\/p>\n<\/div>\n<div>Preheat oven to 400. Lay the whole, peeled garlic cloves and douse liberally Olive Oil. Roast with \u00a0for 20-30 minutes (until soft). We just placed the pan directly into the oven while it was still preheating, but we also have a convection oven.<\/div>\n<div>While this is roasting, place the strained beans, veggie broth, oregano, and red pepper flakes into a pot. Cover and bring to a low simmer.<\/div>\n<div>When garlic is done, mince with a food processor and add to pot along with shredded escarole. Cover again and continue to simmer for 10-15 minutes. Add sea salt (and pepper if needed) to taste.<\/div>\n<div>Note: Everyone is tempted to add onions, scallion, shallots, and\/or leeks to this. Try to resist this temptation. The roasted garlic and red pepper hold their own beautifully.<\/p>\n<p>&#8211;<em>Prepared by Richard at St. Lydia&#8217;s on Sunday, April 21, 2013<\/em><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Here&#8217;s what we did for around 40, cut back to about the size of a meal for around 6: 2 cans of canellini or Great Northern beans, strained 1.5 32oz boxes of veggie broth 1-2 heads of Escarole, cleaned and chopped or shredded into pieces around 1&#8243; wide 1\/3 to 1\/2 lb of peeled garlic [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/2201"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=2201"}],"version-history":[{"count":4,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/2201\/revisions"}],"predecessor-version":[{"id":2203,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/2201\/revisions\/2203"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=2201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=2201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=2201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}