Still working my way through my CSA inventory . . . and the last of the greens are getting tired. I decided the escarole wasn't going to hold out much longer, so I made this on Friday night - D. and I both think it's "a keeper." I consider this a one-dish meal because it's got a decent amount of greens and decent protein and fiber from the beans . . . but if you want to serve this with a leafy green salad, it'd be great. Whichever way you serve this, it cries out for a delicious, crusty loaf of bread to sop up the flavorful broth.
This way, using canned cannellini beans, is the quicker way to prepare this soup - 45 minutes to 1 hour total time. If you prefer the taste of dried beans, this'll take significantly longer, but the beans will have more flavor and will be more firm. Up to you!
White Bean and Escarole Soup2 T. extra virgin olive oil, plus more to drizzle, if desired 1 large onion, chopped 5 cloves garlic, minced 1/4 t. red peper flakes 1 T. dried rosemary, crushed 5 c. low-sodium chicken broth (or vegetable broth) 2 (15-oz.) cans cannellini beans, rinsed and drained 1 head escarole, coarsely chopped 1 can no-salt-added diced canned tomatoes, with their juice Kosher salt and freshly ground black pepper Freshly grated Parmesan cheese, optional
Heat the oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally until golden, about 10 minutes. Add the garlic, rosemary and pepper flakes, cook until translucent, about 3 minutes longer.
Stir in the escarole and cook until just wilted, about 2 minutes. Add the broth, beans and tomato and bring to a gentle simmer. Season with salt to taste. Cover and cook until slightly thickened, about 10 to 15 minutes. Season with salt and pepper to taste. Serve in bowls with a drizzle of olive oil and Parmesan, if desired.
Serves 6. Even better leftover on day 2+!