Escarole and Cannellini Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 large carrot cut into small dice
- 5 garlic cloves minced
- 3 cups packed 1-inch pieces escarole (about 1/2 large head or 3 ounces)
- 4 cups chicken or vegetable broth
- 2 15- ounce cans cannellini white kidney beans, rinsed, drained
- 1 15- ounce can diced tomatoes do not drain
- 1/2 teaspoon red pepper flakes
- Serve with grated Pecorino-Romano or Parmesan cheese
Instructions
- Heat oil in heavy large Dutch over medium heat.
- Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes.
- Add escarole; stir for 3 minutes.
- Add broth, beans, tomatoes and red pepper flakes and bring to boil on high heat.
- Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes.
- Season soup to taste with salt and pepper.
- Serve with a sprinkle with Pecorino-Romano or Parmesan cheese.
Notes
* Soup freezes well. Let cool and place in freezer-safe containers.
* If you have a cheese rind (from Parmesan cheese or another hard cheese), add it to the soup when you add the broth, beans, etc. It will melt into the soup and give it some extra cheese flavor.
* If you have a cheese rind (from Parmesan cheese or another hard cheese), add it to the soup when you add the broth, beans, etc. It will melt into the soup and give it some extra cheese flavor.
