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Bean and Escarole Soup
Bean and Escarole Soup
INGREDIENTS
1½ T. extra-virgin olive oil
2 to 3 small garlic cloves, minced
1 small onion, diced
1½ quarts low-sodium chicken broth
1 Parmesan rind (if desired)
3 carrots, coarsely chopped
1 (16 oz.) can cannellini beans
Salt and freshly ground black pepper
¼ t. red chili flakes
1 head escarole, washed thoroughly, stem cut off, and cut into 3- to 4-inch strips
Freshly grated Parmesan cheese
DIRECTIONS
In a heavy-bottomed pot, heat the olive oil over medium heat. Add the garlic and onion and sauté for 1 minute. Add the broth and Parmesan rind, bring to a boil.
Add the carrots and beans and reduce heat to a simmer. Season with salt, pepper and chili flakes. Simmer for 20 minutes. Add the escarole and stir lightly until wilted, another 5-10 minutes.
Serve with Parmesan cheese sprinkled on top.