Lentil & Escarole Soup (Cook's Illustrated)

Recipe by Twiggyann
READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Heat the olive oil in a 6 qt heavy sauce pan or dutch oven over medium heat until it starts to shimmer.
  • Add the onion, garlic, celery, carrot, parsley and 3/4 teaspoon of salt. Cook until the vegetables are soft and reduced -- about 15 -20 minutes, stirring occasionally.
  • Increase the heat to medium high, add the broth, water, tomatoes, lentil, Parmesan rind & bay leaves and bring to a boil.
  • Reduce heat, cover, and simmer for 1 hour - 1 1/4 hours until the lentils are soft.
  • Stir in escarole and cook for about 5 minutes until wilted. Salt and pepper to taste.
  • Garnish with a drizzle of olive oil and grated Parmesan cheese.