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1
Chop the escarole crosswise and wash as directed In the Crisper. Drain, but do not dry.
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2
Heat the olive oil over medium-low heat in a medium pot. Add the chopped garlic, anchovy fillets, and minced rosemary and cook, stirring constantly, until the garlic is fragrant and the anchovies have almost completely dissolved. Add the chopped escarole and raise the heat to medium-high. Cook, stirring occasionally, for a few minutes, until the escarole has wilted.
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3
Meanwhile, combine one can of beans with half the chicken stock in a blender and blend until completely pureed. (Alternatively, combine these ingredients in a large bowl and use an immersion blender.)
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4
Add the bean-stock mixture to the pot, along with the remaining beans and stock, the diced tomatoes with their juices, the grated cheese, and the pepper. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and stir in the lemon juice.
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5
Ladel into bowls and serve with a spoonful of Pistachio Pesto
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6
In a small skillet, toast the pistachios over low heat until lightly browned and fragrant.
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7
Combine the pistachios, salt, pepper, lemon zest and juice, and basil leaves in the bowl of a food processor fitted with the blade. Pulse until the pistachios are very finely chopped. With the motor running, pour in the olive oil through the feed tube.
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8
Remove the pesto to a small bowl and stir in the grated cheese.
