Ingredients
1 head escarole
2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, chopped
1 ounce smoked ham, cut into small dice
1 celery stalk, cut into 1/8-inch slices
3 carrots cut into 1/8-inch slices
6 cups chicken broth
2 tablespoons GOLDEN BLOSSOM HONEY
1 (15 ounce) can cannellini beans, rinsed and drained
salt and pepper, to taste
shaves of Parmesean cheese (use your vegetable peeler to create shavings)
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Discard tough ribs from escarole. Rinse and drain leaves. Chop coarsely.
Heat oil in a large pot. Add onion, garlic, ham, celery and carrots. Cook stirring often about 5 minutes. Add broth and honey. Bring to a boil. Add escarole and beans. Simmer for 10 minutes or until carrots are tender. Season with salt and pepper. Ladle into bowls. Top with Parmesan.
Serves: 4
Heat oil in a large pot. Add onion, garlic, ham, celery and carrots. Cook stirring often about 5 minutes. Add broth and honey. Bring to a boil. Add escarole and beans. Simmer for 10 minutes or until carrots are tender. Season with salt and pepper. Ladle into bowls. Top with Parmesan.
Serves: 4
