Craving a rustic, warming bowl of soup? Whip up this Italian-style classic that’s brimming with creamy white beans and crunchy escarole.
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon coarse salt, divided, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch red pepper flakes
- 1 head escarole, roughly chopped (about 10 ounces, 8-10 cups chopped)
- 2 15-ounce cans cannellini beans, rinsed and drained
- 4 cups low-sodium vegetable stock (or chicken stock)
- 1/2 cup diced tomatoes
- 1 2 to 3-inch piece Parmesan cheese rind, plus 1/4 cup grated Parmesan cheese for garnish
- 1 dried bay leaf
- In a large soup pot over medium heat, add the olive oil and swirl to coat the pan. Add the onions, garlic, 1/2 teaspoon salt, the black pepper, and the red pepper flakes. Stir to combine. Saute, stirring occasionally, until the onions are translucent, about 5 minutes.
- Add the chopped escarole and season with the remaining 1/2 teaspoon salt. Stir until the greens are completely wilted, about 2 minutes. Add the beans, broth, tomatoes, Parmesan rind, and bay leaf. Stir to combine.
- Bring to a simmer, then reduce the heat to low. Cook, stirring occasionally and mashing some of the beans to thicken the broth, for 20-30 minutes.
- Remove from heat. Season to taste with salt. Remove the cheese rind and bay leaf.
- Ladle into bowls and garnish with grated Parmesan before serving.
- Category: Vegetables
- Method: Stovetop
- Cuisine: Soup
Keywords: beans, greens, Italian, garlic, escarole, soup