I sauteed chopped onion, carrot and celery in a pan with olive oil. When the vegetables were soft I added the washed and chopped escarole. I let the escarole wilt a bit and then added chicken broth, chorizo and chicken (the chicken was from the broth I made in September and had in the freezer). Next I added the rinsed beans and seasoned the pan with salt, pepper and thyme. I let it all simmer and then I squeezed 1/2 a lemon into the pan. It was light and had a fresh taste to it. Perfect for a very cold November night.
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