On a cool summer night, bring out a flavorful stew like this.
Prep time: 15 minutes
Cook time: 30 minutes
3 tablespoons olive oil2 cloves garlic, crushed
1 large onion, 1/4 inch dice
5 large carrots
6-8 cups chicken or vegetable stock
3 cups chopped escarole
1 large tomato, diced
3 tablespoons pesto (I used Arugula pesto for this)
In a large stock pot, heat the olive oil over medium heat and cook the garlic, onion, and carrots for 5 minutes, stirring. Add the stock, and the escarole, and bring to a simmer. Cook for another 5 minutes after that point. Stir in the tomato, and the pesto, heat for another minute, and serve, seasoning to taste with salt and pepper.
Who could say no to crusty bread along with this. And a glass of rosé, of course.
(Parmesan cheese would also go nicely on this stew).
Photo and Recipe by Tod Dimmick