Tuscan White Bean Soup with Escarole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Don't toss those rinds from Parmesan or other hard cheeses; store in the freezer, and simmer in soup for added richness and flavor. Ingredients:
1 tablespoon olive oil |
2 cups finely chopped onion |
5 garlic cloves, minced |
2 cups organic vegetable broth |
1 cup water |
1 teaspoon chopped fresh rosemary |
2 (15-ounce) cans no-salt-added great northern beans, rinsed and drained |
2 fresh thyme sprigs |
1 (1 1/2-ounce) piece parmigiano-reggiano cheese rind |
8 cups chopped escarole (about 1 pound) |
1 cup chopped carrot |
1/2 teaspoon crushed red pepper |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 teaspoon white wine vinegar |
6 tablespoons shaved fresh parmesan cheese |
Directions:
1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.
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