Escarole & White Bean Soup

A cozy Italian classic.

PREP: 20 min | COOK: 1 hour | Serves 6-8

INGREDIENTS: 

• 1 cup carrots (diced)

• 1 cup celery (diced)

• 1 cup white onion (diced)

• 1 tbs garlic; approx. 4 cloves (minced)

• 1/2 cup olive oil

• 1/2 tsp dried or fresh basil

• 1/4 tsp crushed red pepper flakes

• 1 large head of fresh escarole (thoroughly washed and cut)

• 3 cans of cannellini beans; or 1 lb dried and soaked

• (optional) 1/2 cup sausage, pancetta, or prosciutto

• 1 quart of water

• 2 tsp of salt (plus more to taste)

• 1 tsp pepper (plus more to taste)

• Parmesan cheese

• (optional) Parmesan rind

INSTRUCTIONS: 

• In a large stockpot on medium heat, add the oil, meat (if using), carrots, celery, onions, garlic, red pepper flakes, salt, and pepper until translucent. Next, add the beans and escarole to sauté

• Add parmesan rind (if using), then add water, basil, and more salt and pepper to taste.

• Simmer on low heat for about one hour until the soup becomes somewhat thick and creamy, and the beans are tender.

• Serve and top with freshly grated parmesan cheese.