Escarole & White Bean Soup

by Katerina Mountanos February 28, 2020 0 Comments

Serves 4 to 6

Prep Time 15 minutes

Cook Time 30 minutes

2 TB olive oil

½ head fennel, end trimmed, sliced

1 (14.5 oz) can navy beans, rinsed, drained

½ head escarole, chopped

1 tsp onion powder

1 tsp za’atar

½ tsp cumin, ground

¼ tsp cayenne

⅓ cup orzo

1 tsp lemon zest

1 to 2 TB lemon juice, to taste

Salt & freshly ground black pepper, to taste

Fennel fronds, for garnish

1.In a 4 quart stock pot over medium heat, add oil. Add fennel and sweat until soft and translucent, 10 to 12 minutes.

2.Mix in beans, escarole, onion powder, za’atar, cumin and cayenneand cook until fragrant, 2 to 3 minutes. Add 6 cups water and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.

3.Add orzo and cook until soft, 8 to 10 minutes.

4.Turn off heat, add lemon zest and season with lemon juice, salt and pepper to taste. Drizzle in oil to taste and a few fennel fronds for garnish.

Katerina Mountanos

Olive Oil Sommelier, Katerina Mountanos, is the Founder & CEO of Kosterina. Katerina is very passionate about olive oil, the Mediterranean lifestyle and eating for health and longevity.

Also in The Kosterina Kitchen

Greek Bruschetta

by Katerina (Katina) Mountanos July 19, 2021 0 Comments

We’ve put a tasty Greek spin on bruschetta to create the perfect nibble to pair with a crisp glass of wine on a summer afternoon

Potato Salad

by Katerina (Katina) Mountanos July 07, 2021 0 Comments

A few high-quality ingredients come together in this delicious dish. Extra Virgin Olive Oil replaces mayonnaise, for a healthier salad that’s perfect for serving outdoors on hot days. And since the flavor improves while the salad sits in the fridge, you can make this ahead and serve it the next day.

July 4th Cupcake Flag Cake

by Katerina (Katina) Mountanos June 29, 2021 0 Comments

This July 4th, up your dessert game and make this stellar, crowd-pleasing pull-apart cupcake flag cake. We made extra virgin olive oil lemon cupcakes and used freeze-dried blueberries and strawberries to naturally flavor the vanilla frosting and topped it with fresh blueberries, strawberries, and flaked coconut to represent Old Glory and her stars and stripes!