Escarole and White Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use vegetable stock or broth to make this soup vegetarian. Ingredients:
1 head escarole (1 pound), tough ribs discarded and leaves thinly sliced (8 cups) |
2 tablespoons 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 1/2- to 14 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 |
accompaniment: grated parmesan |
Directions:
1. 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.
2. Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, garlic, celery, and carrots, stirring occasionally, until golden, about 8 minutes.
3. 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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