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 Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
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
