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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Escarole & White Bean Soup

4.0

1 tbsp. extra-virgin olive oil

½ onion, finely chopped

2 stalks celery, finely chopped

1 large leek, cleaned and thinly sliced (white and pale green parts only)

3 cloves garlic, minced

2 tsp. freshly chopped thyme

½ tsp. red pepper flakes (optional

1 head escarole, roughly chopped

Kosher salt

Freshly ground black pepper

4 c. low-sodium vegetable or chicken broth

2 c. water

2 (15-oz.) cans cannellini beans, drained and rinsed

1 Parmesan rind, or 1 (1-oz.) piece of Parmesan

2 bay leaves

Juice of 1 lemon

Freshly grated Parmesan, for serving

In a large pot over medium heat, heat oil. Add onion, celery, and leek and cook until slightly soft, 5 minutes. Add garlic, thyme, and red pepper flakes (if using) and cook until fragrant, 1 minute more. Add escarole and stir until wilted completely. Season with salt and pepper.
Add broth, water, beans, parmesan rind and bay leaves and bring to a simmer. Stir occasionally, mashing some beans (about ⅓ of them) in the pot to thicken soup. Let simmer 15 minutes, then stir in lemon juice.
Garnish with Parmesan before serving.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 111 weeks ago

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