It’s soup season! Hooray!
We are constantly recommending dark green leafy vegetables in Chinese Medicine.
- Want to cleanse the liver? Eat dark green leafy vegetables
- Want to nourish the blood? Eat dark green leafy vegetables
- Want to increase breast milk production? Eat dark green leafy vegetables
- Iron deficient? Eat dark green leafy vegetables
- Constipated? Eat dark green leafy vegetables
Escarole is a member of the chicory family of lettuces and has a mild flavor and crisp texture. It is a powerhouse for nutrition. Each one-cup serving is rich in dietary fiber, vitamins, minerals, and antioxidant compounds. The good news is that because you are cooking the escarole in the broth you are not losing very many of its nutrients since you will be drinking the broth!
Beans in Chinese Medicine nourish the Kidneys. The Kidneys are considered to be the “source.” They are responsible for maturation and fertility/menstruation. Think of them as your savings account. Throughout life you are constantly making withdrawals, and even though you are not allowed to put more money in you can have a positive affect by your lifestyle and food choices. Sedative and less than stellar food choices can tax your Kidneys more quickly. Being chronically ill or chronically stressed can tax your Kidneys too.
Escarole and Bean Soup
Ingredients:
- 1-2 Heads Escarole chopped (depending on how big it is)
- Garlic
- Onion
- Crushed red pepper
- Black pepper/ salt to taste
- Parmesan to taste
- 1-2 cans Vegetable or Chicken stock
- Water
- Olive oil
- 2 cans Great Northern Beans
- 1 Egg
Optional ingredients:
- Mushrooms
- Crumbled Sausage
Instructions:
- Clean the escarole. Chop then run under cold water, or soak in cold water. It can sometimes be gritty.
- In your largest pot (I actually use a large Dutch Oven), heat your olive oil.
- Once hot add in your garlic and crushed red pepper. Then add in your other vegetables (mushrooms, onion). Sweat the onions.
- If you are using crumbled sausage you may choose to fry it up in a separate pan to avoid too much grease.
- Add in your beans, chicken stock and water. I always cut the stock with water otherwise it is sometimes too overpowering.
- Make sure that there is enough liquid to cook the greens later. Bring the stock to a boil.
- In a dish whisk 1 egg, temper it and add to the pot while constantly stirring.
- Then add in the chopped escarole on top. It is done when the escarole is dark green. Add cheese to taste.
