After a sleepless redeye flight from Seattle to New York, I have about as much energy as a three-year-old dollar store LED bulb. In a fruitless attempt to keep myself entertained on the flight I watched Harry Potter 7 pt 2 for the third time and half of Black Swan and also half of Harry Met Sally. I liked Black Swan, but all the disgusting skin picking was too much for me, especially in an uncomfortable coach seat. So I gave up and started Harry Met Sally, silently  vowing to try and make my hair as awesome as Meg Ryan’s at least once a week. But we landed before I was halfway through and I zombied myself through the terminal and into a cab and then into bed just after 7. Three hours later I awoke to the bustling sounds of Brooklyn and gave up on sleep. Capable of little more than laundry and boiling water on a day like this, I decided to make soup. I didn’t really care what kind of soup. Something easy and effortless. I never thought I’d be one of those people that has quart containers of homemade chicken stock in their freezer, but guess what? I am! Instead of using the inferior store-bought low-sodium stuff, I used real and succulent chicken stock I made last month. That fresh stock made the obvious choice something with vegetables and something light…..obviously White Bean and Escarole was the obvious choice. I’ve made this soup so many times, I don’t even need a recipe but I will share it with you in the hope it will bring warmth and deliciousness to your sleepy Monday and the rest of your week.

White Bean and Escarole Soup

You will need:

1 quart of chicken broth (homemade or low-sodium from the box)

1 can canellini beans

1 can chopped chopped tomatoes, drained

5 cloves garlic, chopped

1 yellow onion, chopped

4 Tbs cubed pancetta

olive oil

1 pinch red pepper flakes

1 bunch escarole, chopping into strips

Method:

1. Saute the pancetta for a few minutes in olive oil and then remove and set aside. Saute the onions with a bit more olive oil for five minutes and then add the garlic and pepper flakes. Add the escarole and cook till just wilted. Add the broth, beans and tomatoes and simmer on low heat for about half an hour. That’s all!