Escarole Butternut & Turnip Soup

October 25, 2018


dry white beans
ham bone (optional)
bay leaves
pepper corns
butternut squash

The How-Tos

1) Begin by soaking the beans overnight, or to quick blanch:
Add the beans to a pot of boiling water and allow to boil for 1-2 minutes. Turn the heat off and let sit for 10 mins. Then drain and return the beans to the pot.

2) Add new water to cover the beans with chopped onion and garlic, the hambone (if using) a couple bay leaves, and 5 or so pepper corns. Bring to a boil and then turn to the lowest heat. Cover, but leave the lid ajar and allow to cook for a few hours, until the beans are tender. Check every once and a while and top up with water if it gets too low (you want to keep them just covered with water the whole time)

3) Trim the escarole, roughly chop and then wash throughly to remove sand (tip: soak in water and agitate. Drain and continue that until there isn't anymore sand at the bottom of the bowl) 

4) When the beans are tender, remove the ham bone and add the escarole. Allow that to get a head start while you peel and cube the butternut and turnips. Add those to the soup and return the lid ajar. Allow the veggies to cook until tender. Taste and adjust the seasoning and serve. 


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