WHITE BEAN AND ESCAROLE SOUP

White Bean and Escarole Soup image

Provided by Giada De Laurentiis

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/4 cup olive oil, divided
1 onion, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
2 garlic cloves, smashed and peeled
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes, optional
2 1/2 cups cooked cannellini beans, with a little of the liquid
4 cups chicken broth
1 head escarole or 5 cups baby spinach, chopped
Fennel pollen, optional garnish
Freshly grated Parmigiano-Reggiano cheese, optional garnish

Steps:

Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.

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