It’s kind of gray and drizzly outside today.

There’s 85% humidity.

But that doesn’t matter. Sitting on the couch in the apartment and looking outside at the clouds and the raindrops on the window, I feel a little chilly.

It’s totally in my head. Well aware of that. But still, I feel that chill that rainy days can bring.

And I feel like the only answer is a bowl of soup. And let’s be honest, what’s easier or more itty bitty city kitchen friendly than a one pot meal like soup?

One of the easiest soups I know how to make is the classic escarole and cannelini bean.

I’m a huge fan of escarole. I love it sauteed in olive oil and garlic as a side dish, so I played with that idea and turned the side of greens into the main attraction in this soup.

In a large pot drizzle some olive oil. Toss in half a white onion, diced and two cloves of garlic, diced. To that, throw in a head of escarole that you’ve washed and cut up into manageable pieces. The escarole will take over the pot, but it’s like spinach – it will wilt down a lot.

Cook the escarole, onions and garlic over medium heat, stirring occasionally to rotate the escarole in the pot. Add a mess of black pepper and some salt.

When the escarole is wilted, add a can of cannelini beans, rinsed and drained, and stir.

Add enough water to the pot to cover the escarole and the beans. You can use chicken broth or vegetable broth, too, but I like to keep it simple and use water so that the flavors in the soup really come through. That’s why I used a mess of black pepper. The onions, garlic and the pepper are seasoning the soup.

Let the soup simmer, covered, for fifteen minutes. Dish up in bowls and top with parmesan cheese.

It may not be cold out, but this will chase away the rainy day blues.