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White Bean and Escarole Soup with Biscuits


White Bean and Escarole Soup

1 bunch leeks, thinly sliced
3 cups cooked white beans
Vegetable Broth
I head Escarole, sliced
1/4 cup white wine
3 Tbl Olive Oil
Salt and Pepper

Saute the leeks in olive oil with a pinch of salt until they start to get tender. Add the wine and cover and cook over low heat for about 10 minutes, until they are all melty. Add in the escarole and saute until it shrinks. Add the broth and beans and cook until just warm.