Cannellini Bean And Escarole Soup Recipe

Name: Cannellini Bean And Escarole Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 21/2 cups dried cannelini beans (1 pound); 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling; 6 medium garlic cloves, minced; 1/4 teaspoon chili flakes; 1/4 cup tightly packed chopped flat-leaf parsley; 1 cup minced yellow onion; 1 cup minced celery; 1 cup drained canned San Marzano tomatoes, coarsely chopped; 2 ounces Parmigiano-Reggiano rinds, scraped (see Andrew's Note, page 102); 3 quarts water; Kosher salt; 1 head escarole, cored and chopped into 2-inch pieces; Freshly cracked black pepper; Finely grated Parmigiano-Reggiano

Servings: persons

21/2 cups dried cannelini beans (1 pound)
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
6 medium garlic cloves, minced
1/4 teaspoon chili flakes
1/4 cup tightly packed chopped flat-leaf parsley
1 cup minced yellow onion
1 cup minced celery
1 cup drained canned San Marzano tomatoes, coarsely chopped
2 ounces Parmigiano-Reggiano rinds, scraped (see Andrew's Note, page 102)
3 quarts water
Kosher salt
1 head escarole, cored and chopped into 2-inch pieces
Freshly cracked black pepper
Finely grated Parmigiano-Reggiano

1
Place the beans in a large bowl and pick through them, removing any stones or debris. Cover with cool water and let sit for at least 8 hours, or overnight. Drain.
2
In a Dutch oven, warm the olive oil over medium heat. Add the garlic. Once it begins to sizzle and become fragrant, add the chili flakes and cook for 30 seconds, then add the parsley and cook for 1 minute. Do not allow anything to brown. Add the onion and celery and stir to combine. Cover the pot, reduce the heat to low, and cook for 10 minutes. Add the tomatoes and cook for 5 minutes.
3
Cut the cheese rinds into small pieces, to maximize the surface area exposed to the cooking liquid, and tie up in a small square of cheesecloth. Add this sachet, the beans, and the water to the pot and bring to a simmer. Skim any foam that comes to the surface and stir in salt to taste. Reduce the heat to maintain a gentle simmer and cook the beans until tender, 30 to 45 minutes. (Cooking time will vary, depending upon the age of the beans.)
4
Add the escarole and cook until tender and wilted, 10 minutes. Season the soup with more salt and pepper to taste.
5
Ladle the soup into warmed bowls and finish with grated Parmigiano-Reggiano and a drizzle of olive oil.

1314

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 21/2 cups dried cannelini beans (1 pound), 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling, 6 medium garlic cloves, minced, 1/4 teaspoon chili flakes, and more.

Yes, Cannellini Bean And Escarole Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cannellini Bean And Escarole Soup

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