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Tuscan-Style Soup with Escarole and White Beans
Description
It’s absolutely okay if you stick your head in this soup and go bean bobbing.
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 3 cloves Garlic, Minced
- 1 pinch Crushed Red Pepper
- 2 sprigs Fresh Oregano
- 4 cups Chicken Stock
- 1 whole Parmesan Rind
- 1 head Escarole, Rinsed And Cut Into Ribbons
- 1 can (14.5 Oz) White Beans, Drained And Rinsed
- 1 pinch Coarse Salt And Freshly Ground Pepper
- ¼ cups Parmesan Shavings, For Garnish
- 1 whole Lemon
Preparation
In a large pot, heat the oil over medium-high. Add the garlic, crushed red pepper and oregano. Bloom for 45 seconds.
Add the stock/broth and bring to a boil. Add the parmesan rind, escarole and beans. Simmer for 15 minutes. Season with salt and pepper.
Remove rind before serving. Serve soup with freshly grated parmesan and a good spritz of lemon!
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