For one of my homework assignments with the Natural Kitchen Cooking School, I needed to make Escarole White Bean Soup. I did not have any escarole on hand, but it was easy to substitute another green leafy vegetable in its place. Since I had an abundance of collard greens in my weekly CSA share, I decided to use it instead. The soup was a nice mix of veggies like celery, carrots, and greens with navy beans. The soup was quite spicy with a healthy blend of black pepper and crushed red pepper. I have learned that plating, garnishing, and presentation are just as important as the flavor of the dish itself, as we eat with our eyes before our mouths. This dish was garnished with a red pepper brunoise, which is the smallest dice in cutting vegetables. It really brought a nice color to the soup. This was an excellent meal which was fine served with a green salad or as a first course in a multi-course fancy dinner. Definitely a keeper!
I’d rate this dish 3 1/2 out of 5 carrots on the veganlicious scale!