Tuscan White Bean Soup with Escarole
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Ingredients
1 tablespoon olive oil
2 cups finely chopped onion
5 garlic cloves, minced
2 cups organic vegetable stock
1 cup of water
1 teaspoon chopped fresh rosemary
2 cans of salt-free Great Northern beans (15 oz each), rinsed and dried
2 sprigs fresh thyme
1 (1 1/2-ounce) piece of Parmigiano-Reggiano cheese skin
8 cups chopped escarole (about 1 pound)
1 cup chopped carrots
½ teaspoon ground red pepper flakes
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon white wine vinegar
6 tablespoons fresh parmesan cheese
To make
Do not discard the skin from parmesan or other hard cheeses; store in the freezer and simmer in soup to add richness and flavor.
Preheat a large roasting pan over medium-high heat. Pour the oil into the pan; stir to coat. Add the onion and simmer for 4 minutes, stirring frequently. Add the garlic and simmer for 30 seconds. Add the vegetable stock and the following 5 ingredients (through the cheese skin); bring to a boil. Reduce the heat and simmer for 10 minutes. Add the escarole and carrots; cover and simmer for 15 minutes or until the carrots are tender. Add red pepper, salt, ground black pepper and vinegar. Remove the skin; sprinkle the soup with grated cheese.
Preheat a large roasting pan over medium-high heat. Pour the oil into the pan; stir to coat. Add the onion and simmer for 4 minutes, stirring frequently. Add the garlic and simmer for 30 seconds. Add the vegetable stock and the following 5 ingredients (through the cheese skin); bring to a boil. Reduce the heat and simmer for 10 minutes. Add the escarole and carrots; cover and simmer for 15 minutes or until the carrots are tender. Add red pepper, salt, ground black pepper and vinegar. Remove the skin; sprinkle the soup with grated cheese.
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Author:Admin
Published: 11/20/2023 10:18 PM
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