Escarole and White Bean Soup
"Growing up with an Italian grandmother, this is like chicken soup for the soul to me! This is fabulous on a chilly or rainy (or both) day. Add a crisp green salad, crusty bread, and a glass of Chianti. Adapted from Good Food Magazine, December 1987. Prep time does not include time to soak beans."
- Ready In:
- 4hrs
- Ingredients:
- 16
- Yields:
-
3 quarts
ingredients
- 1 lb dried white bean, rinsed
- 2 tablespoons olive oil
- 2 cups chopped onions
- 1 tablespoon chopped garlic
- 3 -4 quarts water
- 1 bay leaf
- 6 ounces escarole, trimmed, cut crosswise into 1-inch lengths (about 3 cups packed)
- 1 cup thinly sliced carrot
- 2 teaspoons salt (or to taste)
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 cup packed Italian parsley
- 2 slices lemon zest (3x1/2-inch)
- 1 garlic clove, peeled
- 2 tablespoons fresh lemon juice
- extra virgin olive oil (for serving)
- freshly grated parmesan cheese (for serving)
directions
- Soak beans overnight in large bowl of cold water; or heat to boiling in large saucepan of water, remove from heat, and let stand 1 hour. Drain well.
- Heat oil in large Dutch oven. Add onions and chopped garlic and cook, stirring occasionally, until golden, about 15 minutes. Add beans and stir to coat with oil. Pour in 3 quarts water and add bay leaf. Heat to boiling. Reduce heat and simmer, partially covered, until beans are tender, 1-1/2 to 2 hours; thin with additional water if necessary.
- Stir in escarole, carrots, salt, and pepper. Continue simmering until vegetables are very soft, about 45 minutes.
- Finely mince parsley, lemon zest, and garlic clove together. Stir into soup and simmer 15 minutes. Taste and adjust seasonings. Stir in lemon juice just before serving. Serve hot, passing oil and Parmesan cheese.
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Reviews
-
Just made this recipe for dinner and will be freezing the left-overs for a dinner in the near future. I changed the recipe by adding vegetable stock for extra flavor, and omitting the lemon and Parmesan, neither of which I think the soup needed. This yields a delicious, hearty, very Mediterranean soup. Thanks for posting!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
