Easy White Bean & Escarole Soup with Barley
Note:Requires a large stock pot.
1-2 Tbs butter
3 big shallots, chopped (or 1 med. onion & 1 clove garlic)
4 stalks celery, chopped
3/4 cup white wine
2 4-cup containers vegetable broth
1 C. water
1 can chopped tomatoes
2 cans cannellini (white kidney) beans (chickpeas make an excellent substitution)
4 medium carrots, chopped
1 head Escarole lettuce, coarsely chopped
1/2 to 3/4 cup uncooked pearl barley (more will make a thicker, less brothy soup)
1/4 tsp. poultry seasoning
1 tsp dried basil
1 Tbs. dried parsley
salt & pepper to taste
Saute shallots & celery in butter on medium-hi heat in the bottom of the pot.
Add wine to "deglaze", stirring briskly until mixture turns a little milky in color and thickens ever so slightly.
Add broth & water.
Add the rest of the ingredients.
Bring to a boil, then reduce to a simmer.
Simmer at low-medium for 45 minutes, or until barley is tender.