White Bean and Escarole Soup
Seasonal cooking from our Eco-Ista® Terri Nacke
There's nothing better than a homemade pot of soup! We hope this easy, healthy recipe will become a favorite.
~ Terri
Ingredients:
- 1 Tablespoon organic Extra Virgin Olive Oil
- 1 small yellow Onion, thinly sliced
- 2 cloves Garlic, finely minced
- 2 Carrots, thinly sliced
- 2 ribs Celery with greens, thinly sliced
- 1 pound Escarole, washed and shredded
- Splash of White Wine
- Sea Salt and White Pepper to taste
- 1 Quart organic Chicken Broth
- 2 10-ounce cans Cannellini Beans (do not drain)
- Additional splash of EV Olive Oil
- 4 Tablespoons Parmigiano-Reggiano Cheese, grated
Instructions:
Place a large stock or soup pot over medium-low heat and add the olive oil, onion, garlic, and a pinch of white pepper, and sauté until onion and garlic are translucent, about 4 minutes. Add the carrots and celery and continue cooking, stirring occasionally, for another 3-4 minutes. Add the escarole to the pot and continue to sauté for another 2-3 minutes. Stirring after each addition, add the splash of white wine, the beans with their liquid, and the chicken broth. Turn up the heat and bring soup to a boil, then turn heat down and simmer briefly until you're ready to serve.
Before serving, taste the soup and adjust the seasoning. Note that if the chicken broth contains salt, you might not need to add any salt to the soup, but it may need another pinch of pepper. Ladle soup into bowls and garnish each with a light drizzle of olive oil and some grated cheese. A nice accompaniment to this soup is a rosemary crostini cracker available at Trader Joe's.
Serves 4-6
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