The many foods of the Feast of St. Nicholas

According to the St. Nicholas Center, these are some of the reasons for celebrating today

• To focus on giving more than receiving: St. Nicholas cared for the needy 
• To emphasize small treats and family fun: St. Nicholas loved children 
• To provide a bit of special festivity early in the waiting weeks of Advent 

I like the idea of focusing on giving more than receiving, and especially any day where you can give small treats and emphasize family fun!

 

In reading more about the traditional foods that are eaten on this feast day, I was amazed at how many different dishes there were!  Each country had its own special dish, and the one that really caught my eye was the bean soup from Italy.

 

I've decided to share that particular recipe with you today!  (especially cause that's the thing I like about this day and the whole Season!)

 

While the recipe as written does sound delicious, there are so many ways you can modify this to your own tastes.

Comment below and share how you made this!

• 1 pound dried navy beans (I substituted with chick peas!)
• 6 cups beef stock
• 2 bay leaves
• ¼ pound lean salt pork cut into ¼-inch cubes
• 1 cup minced onion
• 3 cloves garlic, minced
• 1 large head escarole
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese to pass at table

DIRECTIONS

1. Soak the beans overnight in water to cover by 2 inches. Or, cover with water, bring to a boil, boil 5 minutes, and soak, covered, for 1 hour.

2. Put the beans and their soaking water, the beef stock, and bay leaves in a large kettle. Bring to a boil, reduce the heat, and simmer for 1 hour, or until the beans are tender.

3. While the beans are cooking, put the salt pork in a large skillet and brown over moderate heat. Add the onions and garlic, and cook them in the rendered fat, but do not let them brown. Stir frequently. Remove the mixture with a slotted spoon, and add it to the soup.

4. Wash the escarole thoroughly, and tear it into 2-inch pieces. When the beans are cooked, add the escarole. Simmer 5 minutes or until soft. Season to taste, keeping in mind the fact that Parmesan cheese is salty. Serve at once, with a bowl of grated Parmesan cheese. 8 servings.