Escarole and White Bean Soup

(for 4 servings)
1 head escarole (1 lb), tough ribs discarded and leaves thinly sliced (8 cups)
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 large garlic clove, chopped
1 large celery rib, cut diagonally into 1/8-inch thick slices
2 carrots, cut diagonally into 1/8-inch thick slices
2 (13 and 1/2 to 14 and 1/2-ounce) cans chicken broth or vegetable broth
3 cups water
1 (16 to 19-ounce) can white beans such as cannellini, rinsed and drained

Grated Parmigiano cheese
Cook escarole in a 6 to 8-quart pot of boiling salted water until tender, about 5 minutes, then transfer with slotted spoon to a large bowl of ice and cold water to stop cooking.

Drain escarole in a colander, pressing gently to remove excess water.

Heat olive oil in a 5 to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion, garlic, celery, and carrots, stirring occasionally, until golden, about 8 minutes.

Add chicken broth and water and bring to a boil, then add escarole and beans and simmer, uncovered, until carrots and celery are tender, about 10 minutes.

Season with salt and pepper.


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