the other bitter half

"Beans, beans, good for your heart,

     The more you eat, the more you..."

If you're a FROM 3906 reader with children, and for some sadly, this includes a few husbands, you've heard these lines sung whenever you've served up bean soup. 

Let's be frank; there is some truth to the song so despite how delicious the last recipe, you may find yourself wanting Escarole Soup but not always with beans.  Here's a nice alternative version which I cooked with the remaining half head of escarole. 

It's a light soup though rich with corn and served over a mound of cooked rice.  With a hint of lingering heat, this one might just have your family singing a different tune.

Escarole Soup II

3 tablespoons olive oil

1 large, sweet yellow onion, peeled and diced

5 garlic cloves, peeled and chopped fine

salt and white pepper

1/2 to 1 teaspoon dried red-pepper flakes

8 cups vegetable stock, divided

12 cups water

2 ears of fresh corn cut off the cob or
1 fifteen-ounce can of shoepeg corn, drained and rinsed

1/2 head of escarole, leaves and stalk shredded

salt and black pepper

cooked rice

In a large stockpot, heat the olive oil and add the onions,
seasoning them with a little salt and white pepper. 
Cook until the onions are soft and golden. 

Stir in the garlic and the dried red-pepper flakes,
cooking a minute longer. 

Add 4 cups of vegetable stock and 12 cups of water. 

Bring to a boil and cook until the soup has reduced.

Add the other 4 cups of stock, the corn, and the escarole,
seasoning with salt and black pepper. 

Simmer until the soup has cooked down and is a bit denser. 

Serve in a bowl over a large spoonful of cooked rice.