Tuscan White Bean Soup with Escarole

6:07 PM melissokomos.com 0 Comments

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 $

Preparation

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.