White Bean and Escarole Soup with Garlic

Name: White Bean and Escarole Soup with Garlic
Yield: Serves 4
Ingredients: 1 tablespoons olive oil; 1 cup chopped onion; 1 large carrot, cut into small dice; 5 large garlic cloves, peeled, flattened; 3 cups (packed) 1-inch pieces escarole (about 1/2 large head); 4 cups (or more) canned vegetable broth or low-salt chicken broth; 3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained; 1 14 1/2- to 16-ounce can diced tomatoes, drained; 2 tablespoons freshly grated Parmesan cheese

EpicuriousServes 4Source

soup stew white bean canned tomato parmesan escarole main starter dinner nut free gluten free vegetarian easy make ahead one-pot meals weeknight meals quick simmer dutch oven winter bon appétit

White Bean and Escarole Soup with Garlic

Ingredients

1 tablespoons olive oil

1 cup chopped onion

1 large carrot, cut into small dice

5 large garlic cloves, peeled, flattened

3 cups (packed) 1-inch pieces escarole (about 1/2 large head)

4 cups (or more) canned vegetable broth or low-salt chicken broth

3 1/4 cups cooked Great Northern beans or two 15-ounce cans cannellini (white kidney beans), rinsed, drained

1 14 1/2- to 16-ounce can diced tomatoes, drained

2 tablespoons freshly grated Parmesan cheese

Method

Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot and garlic and sauté until onion is golden and tender, about 7 minutes. Discard garlic. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Lade soup into bowls. Sprinkle with Parmesan cheese and serve.