Tonight I tried a recipe from Allrecipes.com for Escarole and Navy Bean Soup, since I had just picked up a nice bag of escarole from Whole Foods the other day. I basically used this recipe as a guideline, adding two cartons of broth instead of one and adding two broken up links of sweet Italian sausage to the onions and garlic at the beginning and about 1/2 of cup of Ditalini (tiny pasta tubes)after it was boiling nicely, to make it more substantial since I was using it as a main dish. Even though I doubled the broth, the 1 teaspoon of ADOBO made it way too salty. The first ingredient in ADOBO is salt, so mixing it with the broth made it too strong of a taste. I simply diluted the soup with water and fixed it. You could make your own ADOBO seasoning by mixing garlic powder, pepper, and oregano with the amount of salt you are accustomed to. I added grated parmesan cheese, and a slice of crusty french baguette with the final touch of drizzling a little olive oil on top and it was very tasty and my husband loved it!
(you can tweak it any way you like of course,like adding more fresh garlic or onion, you can basically make it your own)
6 cloves of garlic
1 medium onion
2 15 oz cans of navy beans
1 carton of chicken broth (I used 2)
4 cups of escarole torn into pieces
2 links of sweet Italian Sausage broken up out of casing (optional, it's what I did)
ADOBO seasoning TO TASTE
1/2 cup of ditalini (optional)
chop the garlic and onion in olive oil, I usde a dutch oven, then add the crumbled sausage and saute until sausage is browned
add the two drained cans of navy beans, the chicken broth and ADOBO if you are using it, then add the escarole
bring to a boil and let simmer for 20 minutes, then add the ditalini and boil for 10 minutes more
serve in bowls with crusty bread and parmesan cheese, drizzling a little olive oil over the top
hope you try it and like it!