Ok, today is the day! My first guest cook! I chose my Dad for the first because well, if you’ve ever met him (even for a minute), then you know how unbelievably awesome he is… and you can only imagine my thoughts about the dude having known him my whole life. There is rare a time that I can talk about how great he is without misting up a bit. Truthfully , BOTH of my parents are as good as they get. I don’t know how I could ever deserve the amazing people that brought me up.

Another reason I am posting this recipe is because it’s SO dang good.

Little known fact about my family: Every holiday we have the traditional holiday foods (turkey, potatoes, stuffing etc.) but THEN we also have an entire Italian feast to go with it! [We’re part Italian]. This soup appears at every holiday we share together as part of our Italian side of things… and once you try it, you’ll know why. The best part about it is how light, yet unbelievably satisfying AND comforting this warm bowl of soup can be.

I am posting my Dad’s exact recipe, verbatim. Here is PA’S ESCAROLE & BEAN SOUP AKA “SCHKADOLE & BEANS” <<< which is how we pronounce it in my family.

• • •

You will need:

1/2 cup Extra virgin olive oil

1 head of garlic, minced (about 8 cloves)

salt

pepper

5 32 oz. Containers of Chicken Stock

4 heads of Escarole

4 heads of Endive (NOT belgium- it looks like a cross between radicchio and romain kind of)

5 14.5 oz cans Canellini beans (aka white beans, drained)

1 Parmigiano Reggiano rind

3 Tbs “Better Than Bouillon” <<<[Click on the name to find out more]

Grated Parmigiano Reggiano to top each bowl with

Makes about 20 cups (Serves 10 2 cup sized portions- you can cut the recipe in half if you’re having a small number of guests)

• • •

Alright, first you will need to soak your garlic in the olive oil with a dash of salt and pepper. My Dad does this for about an hour in a small bowl.

Now let’s get cookin’. My Dad advises that you pour a nice glass of vino and take your time with this. “You have to enjoy the process, especially during the Holidays”. Gahh this guy is the tops.

Once your garlic has soaked, add to a small sauté pan and cook over medium-low heat just until they are softened, but not brown. About 4 minutes.

Add your sautéed garlic and it’s cooking oil to a large stock pot… Large enough to fit 5 liters (or 2.5 if you cut it in half) Heat over medium and add your chicken stock.

Rinse and dry all of your greens. It is going to look like A LOT to begin with, but you will be amazed by how much it cooks down. Chop into bite sized pieces and slowly add to hot stock. Stir, add the cover, and let sit for a minute if the pot looks full. Trust us, IT WILL go down. By a lot.

Once all of your greens have been added, pour in your beans, spoon in your “Better Than Bouillon” and stir again.

Now for the famous Rooney (that’s my maiden name) trick that you may have already learned from my AUTUMN MINESTRONE WITH QUINOA AND KALE– Add in the rind from a wedge of Parmigiano Reggiano. I know it sounds strange but it does magical things. And yes, the rind is completely edible, it will melt down for the most part and add an amazing flavor to your broth. Some of it may stay intact and you’ll just want to avoid spooning a giant cheese rind into a guest’s bowl, kind of like a bay leaf.

Let soup simmer on low for about 30 min or so (the longer it simmers the better, and my pops always makes it the day before). Ladle into bowls, sprinkle with some parm, and serve! We always end up eating this early on in the day, when we’re all just hanging out and cooking the big feast, because it’s always hot and ready!

C’mon….. the cutest.

CONDENSED (WELL…SORT OF)

You will need:

1/2 cup Extra virgin olive oil

1 head of garlic, minced (about 8 cloves)

salt

pepper

5 32 oz. Containers of Chicken Stock

4 heads of Escarole

4 heads of Endive (NOT belgium- it looks like a cross between radicchio and romain kind of)

5 14.5 oz cans Canellini beans (aka white beans, drained)

1 Parmigiano Reggiano rind

3 Tbs “Better Than Bouillon” <<<[Click on the name to find out more]

Grated Parmigiano Reggiano to top the bowls

Makes about 20 cups (Serves 10 2 cup sized portions- you can cut the recipe in half if you’re having a small number of guests)

• • •

First you will need to soak your garlic in the olive oil with a dash of salt and pepper. My Dad does this for about an hour in a small bowl.

Once your garlic has soaked, add to a small sauté pan and cook over medium-low heat just until they are softened, but not brown. About 4 minutes.

Add your sautéed garlic and it’s cooking oil to a large stock pot. Large enough to fit 5 liters (or 2.5 if you cut it in half) Heat over medium and add your chicken stock.

Rinse and dry all of your greens. It is going to look like A LOT to begin with, but you will be amazed by how much it cooks down. Chop into bite sized pieces and slowly add to hot stock. Stir, add the cover, and let sit for a minute if the pot looks full. Trust us, IT WILL go down. By a lot.

Once all of your greens have been added, pour in your beans, spoon in your “Better Than Bouillon” and stir again.

Now for the famous Rooney (that’s my maiden name) trick that you may have already learned from my AUTUMN MINESTRONE WITH QUINOA AND KALE– Add in the rind from a wedge of Parmigiano Reggiano. I know it sounds strange but it does magical things. And yes, the rind is completely edible, it will melt down for the most part and add an amazing flavor to your broth. Some of it may stay intact and you’ll just want to avoid spooning a giant cheese rind into a guest’s bowl, kind of like a bay leaf.

Let soup simmer for about 30 min or so (the longer it simmers the better, and my pops always makes it the day before). Ladle into bowls, sprinkle with some parm, and serve! We always end up eating this early on in the day, when we’re all just hanging out and cooking the big feast, because it’s always hot and ready!