Ingredients
1 tbsp. extra-virgin olive oil
1/2 onion, finely chopped
2 stalks celery, finely chopped
1 large leek, cleaned and thinly sliced (white and pale green parts only)
3 cloves garlic, minced
2 tsp. freshly chopped thyme
1/2 tsp. red pepper flakes (optional
1 head escarole, roughly chopped
Kosher salt
Freshly ground black pepper
4 c. low-sodium vegetable or chicken broth
2 c. water
2 (15-oz.) cans cannellini beans, drained and rinsed
1 Parmesan rind, or 1 (1-oz.) piece of Parmesan
2 bay leaves
Juice of 1 lemon
Freshly grated Parmesan, for serving
Preparation
Step 1 In a large pot over medium heat, heat oil. Add onion, celery, and leek and cook until slightly soft, 5 minutes. Add garlic, thyme, and red pepper flakes (if using) and cook until fragrant, 1 minute more. Add escarole and stir until wilted completely. Season with salt and pepper.Step 2Add broth, water, beans, parmesan rind and bay leaves and bring to a simmer. Stir occasionally, mashing some beans (about 1/3 of them) in the pot to thicken soup. Let simmer 15 minutes, then stir in lemon juice.Step 3 Garnish with Parmesan before serving.
Looking for a heartier soup? Try our white chicken chili—it’s a fan favorite.
