This is the perfect go-to soup. In fact, you probably have most of the ingredients in your kitchen already! It's also super.
Ingredients
1 tbsp. extra-virgin olive oil
½ 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
½ 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
Instructions
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.
Add broth, water, beans, parmesan rind and bay leaves and bring to a simmer. Stir occasionally, mashing some beans (about ⅓ of them) in the pot to thicken soup. Let simmer 15 minutes, then stir in lemon juice.
Garnish with Parmesan before serving.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/escarole-white-bean-soup/