Escarole and Bean Soup

Seasoning and Garnish:

• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional, for a spicy kick)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Crusty bread, for serving

Step-by-Step Instructions

Step 1: Preparing the Ingredients

1. Thoroughly rinse the escarole under cold water to remove any grit or dirt. Chop it into bite-sized pieces and set it aside.
2. Rinse and drain the cannellini beans if using canned. For dried beans, soak overnight and cook until tender before adding to the soup.

Step 2: Sautéing the Aromatics

1. Heat the olive oil in a large soup pot over medium heat.
2. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften.
3. Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 3: Building the Soup

1. Pour in the chicken or vegetable stock and bring it to a gentle boil.
2. Add the oregano, thyme, and bay leaf. Stir well to combine.
3. Toss in the chopped escarole and reduce the heat to a simmer. Let the escarole wilt into the broth, which should take about 5 minutes.

Step 4: Adding the Beans

1. Stir in the cannellini beans and simmer the soup for 15-20 minutes, allowing the flavors to meld.
2. Season with salt, black pepper, and red pepper flakes if desired.

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